Chicken tetrazzini is a comfort food casserole that never fails to impress, and this cozy soup took notes! The recipe starts with a rich and creamy base and then gets loaded with chicken, mushrooms and onions, just like the casserole.
4 tablespoons butter
1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces, patted dry
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped yellow onions
8 oz white mushrooms, thinly sliced
4 cloves garlic, finely chopped
2 cartons (32 oz each) Progresso™ chicken broth
4 cups uncooked medium egg noodles (7 oz)
1/4 cup heavy whipping cream
2 tablespoons cornstarch
1 package (8 oz) cream cheese, cubed and softened
1/2 cup shredded Parmesan cheese
Chopped fresh Italian (flat-leaf) parsley, as desired
- In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken, salt and pepper; cook 5 to 7 minutes, without moving, until chicken is easy to stir. Stir, then cook 1 minute longer. Transfer chicken to medium bowl using slotted spoon.
- Stir onions and mushrooms into butter and drippings in Dutch oven; cook 6 to 8 minutes, stirring occasionally, until softened and browned. Stir in garlic; cook 1 minute.
- Stir chicken, broth and noodles into vegetable mixture; heat to boiling over high heat. Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently, until noodles are cooked to desired tenderness.
- In small bowl, beat whipping cream and cornstarch with fork; stir mixture into soup mixture. Return to simmering. Cook 1 to 2 minutes, stirring frequently, until thickened. Remove from heat. Stir in cheeses until melted. Top with parsley.