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 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.
Why This Recipe Works
Our Chicken Marsala Soup brings the sophisticated flavors of the traditional dish into a more casual, yet equally delicious form. It’s a perfect balance between gourmet and accessible, making it ideal for both special occasions and weeknight dinners. The depth of flavor from Marsala wine, combined with the earthy mushrooms and tender chicken, creates a comforting bowl of soup that’s both hearty and satisfying.
Key Ingredients Breakdown
- Marsala Wine: The star of the show, Marsala wine, offers a rich, slightly sweet flavor that is unmistakable.
- Mushrooms: We used white mushrooms, but bella or cremini mushrooms would provide a meaty texture and earthy flavor.
- Chicken: Tender pieces of chicken breast make this soup a filling meal.
- Onions: Fresh onions add depth and a hint of freshness.
Step-by-Step Recipe Guide
- Brown the Mushrooms: Add the mushrooms to a heavy pot and cook until they’re golden and fragrant.
- Sauteé the Aromatics: Add the white parts of the onions and cook until translucent.
- Simmer with Marsala: Pour in the Marsala wine and let it reduce to 1/3 of its volume, intensifying the flavor.
- Add the Broth and Chicken: Mix in chicken broth and cooked chicken, bringing everything to a gentle simmer.
- Finish with Green Onions: Garnish with the chopped greens from the onions.
Expert Tips and Tricks
- Choosing Wine: Opt for dry Marsala wine for a more robust flavor.
- Thickening the Soup: A slurry of cornstarch and water can be added for a thicker consistency.
- Finish with Cream: For a touch of richness, stir in a splash of heavy cream before serving.
Serve this soup with a side of crusty bread for dipping or a simple green salad for a complete meal. Pair it with a glass of your favorite Marsala wine to elevate the dining experience.
- 3 tbsp olive oil, extra virgin
- 8 oz white mushrooms, sliced
- 4 green onions, ends removed and chopped thin, white and green parts separated
- 2/3 cup dry Marsala wine
- 6 cups chicken stock
- 3 cups rotisserie chicken, shredded
- salt & pepper, to taste
- 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 pan and cook for 1-2 minutes, stirring once or twice.
- Increase heat to high and add the Marsala wine.
- Cook until 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.
Serving Size:1 grams Amount Per Serving: Calories: 419Total Fat: 20gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 121mgSodium: 759mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 40g
Can I use leftover chicken?
Absolutely, this recipe is perfect for repurposing leftover chicken.
What if I don’t have Marsala wine?
A mix of sherry and a bit of sugar can mimic Marsala’s unique taste.
Can I make this soup in advance?
Yes, it keeps well in the refrigerator for up to three days and reheats beautifully.
Is there a vegetarian alternative?
For a vegetarian version, substitute the chicken with cannellini beans and use vegetable broth.
- Marsala Wine: A fortified wine from Sicily, used in cooking for its rich caramelized flavors.
- Slurry: A mixture of cornstarch and water used to thicken sauces and soups.
- Fortified Wine: Wine that has been enhanced with distilled spirits, usually brandy.