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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
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
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- 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
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.