Chicken Marsala Soup Recipe

by Valerie Gray, From Val's Kitchen

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Chicken Marsala Soup is a light soup that deliver the classic flavors of Chicken Marsala in a bowl. This delicious soup takes less than 30 minutes to make and is light enough for a warm summer day, yet rich enough for a cool fall evening.

Chicken Marsala Soup Recipe

Chicken Marsala Soup

Chicken Marsala Soup is a light and delicious soup that delivers the classic flavors of Chicken Marsala in a bowl. The earthy combination of fresh mushrooms, green onion, and Marsala wine make for a winning combination that is light enough for warm summer day, yet rich enough for a cool fall evening. Thanks to the addition of pre-cooked rotisserie chicken, you can have this homemade dish on the table in less than 30 minutes.

Prep time: 10 minutes
Cooking time: 16–20 minutes
Serves 6

Equipment Needed

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Ingredients

  • 6 cups chicken stock
  • 3 cups rotisserie chicken, shredded
  • 8 oz. white mushrooms, sliced
  • 2/3 cup dry Marsala wine
  • 4 green onions, ends removed and chopped thin, white and green parts separated
  • 3 tbsp extra virgin olive oil
  • sea salt and black pepper, to taste

Chicken Marsala Soup Recipe

Instructions

Heat a heavy soup pot or Dutch oven over medium-high heat. Add the olive oil and mushrooms to the pot and cook until the mushrooms start to release their juices, which should be approximately 6-7 minutes. Stir occasionally. Season with salt and pepper, to taste.

Add the white parts of the onion to the pan and cook for 1-2 minutes, stirring once or twice.

Increase the heat to high and add the Marsala wine. Cook until the wine has reduced to 1/3 of its volume, for approximately 4-5 minutes.

Add the chicken stock and shredded chicken and bring to a boil. Reduce the heat to just below medium. Simmer until heated through, for approximately 4-5 minutes.

Remove the soup from the heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately.

Enjoy!

Chicken Marsala Soup Recipe

Chicken Marsala Soup Recipe

Chicken Marsala Soup Recipe

Instructions

Heat a heavy soup pot or Dutch oven over medium-high heat. Add the olive oil and mushrooms to the pot and cook until the mushrooms start to release their juices, which should be approximately 6-7 minutes. Stir occasionally. Season with salt and pepper, to taste. Add the white parts of the onion to the pan and cook for 1-2 minutes, stirring once or twice. Increase the heat to high and add the Marsala wine. Cook until the wine has reduced to 1/3 of its volume, for approximately 4-5 minutes. Add the chicken stock and shredded chicken and bring to a boil. Reduce the heat to just below medium. Simmer until heated through, for approximately 4-5 minutes. Remove the soup from the heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately. Enjoy!

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    3 comments

    pat. October 27, 2018 - 10:46 am

    Boxes of broth surely shorten cooking efforts.

    Reply
    Danielle Clemens March 8, 2020 - 8:13 am

    Hello, we had a wonderful chicken marsala with kale soup in a restaurant and would like to recreate it. When in the recipe would you add chopped kale, if you wanted to try this?

    Reply
    valmg March 20, 2020 - 12:21 pm

    I would think towards the end because it will wilt and cook really fast. For example, sometimes with spinach it doesn’t even have to go in the cooking cycle, the heat in the dish is enough to cook it after the cooking cycle is done.

    Reply

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