Chicken Marsala Soup Recipe

Amazing chicken marsala soup recipe, This delicious, light soup 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 a 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.

Ingredients for this Recipe :

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

How to Make Chicken Marsala Soup :

Step One:

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

Step Two:

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

Step Three:

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

Step Four:

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

Step Five:

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

Other Soup Recipes –

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Chicken Marsala Soup Recipe

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Soup – American

Serves: 6

Prep Time: 10 minutes – Cooking Time: 16–20 minutes – Total Time: 26–30 minutes

Delicious and light chicken marsala soup recipe, made with fresh mushrooms, green onion, and Marsala wine, perfect for a warm summer day.

Ingredients

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

Instructions

1

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

2

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

3

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

4

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

5

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