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.