Recipe For Chicken Marsala Soup

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.

Recipe For Chicken Marsala Soup
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Recipe For Chicken Marsala Soup
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Recipe For Chicken Marsala Soup

Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 3 tbsp Olive oil extra virgin
  • 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 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.

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