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 –
Chicken bean soup recipe – Tex-Mex Chicken and Black Bean Soup
Chicken & rice soup recipe – Instant Pot Chicken and Wild Rice Soup
Bean soup recipe – 15 Bean Soup Recipe
Yellow tomato soup – Roasted Yellow Tomato Soup
Chicken Marsala Soup Recipe
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
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.
Add white parts of onion to the pan and cook for 1-2 minutes, stirring once or twice.
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.
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.
Remove from heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately.
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