Chicken Marsala Soup Recipe

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By KayeCee
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 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. I hope you enjoy this lovely chicken Marsala soup recipe! Dig in!

Pampered Chef Enameled Dutch Oven
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You don’t have to own a Dutch oven for this recipe, but it sure is nice! This gorgeous 6-quart enameled Dutch oven comes from Pampered Chef. You can order directly from my shop, or contact me if you’d like to host an online party to earn free products!



Chicken Marsala Soup Recipe

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 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Servings 6 people
Calories 419 kcal

Ingredients
  

  • 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

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 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.

Nutrition

Calories: 419kcalCarbohydrates: 14gProtein: 40gFat: 20gSaturated Fat: 4gCholesterol: 121mgSodium: 759mgPotassium: 419mgFiber: 1gSugar: 7gVitamin A: 80IUVitamin C: 3mgCalcium: 15mgIron: 1mg
Keyword Chicken, Dutch Oven, Quick, Winter
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