Chicken Tetrazzini Soup

Ingredients

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)  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

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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