This Chicken Marsala Soup has all the same amazing flavors of that traditional, Italian dish but it’s turned into a warm, delicious and healthy soup that can be on the table in 30 minutes or less.
There is nothing more comforting than a bowl of soup on a cold winter day. Soups and stews are a staple at my house. On any given day during the winter months, you will find some sort of delicious soup cooking, like this Bacon Cheeseburger Soup or this tasty Sausage Spinach and Pepper Soup.
But trust me when I tell you, there is something really special about the savory favors in this recipe. The earthy combination of fresh mushrooms with the marsala wine along with the tender and juicy chicken is guaranteed to be a soup the whole family is going to fall in love with!
Why You’ll Love This Recipe
Simple Ingredients: This comforting soup recipe only uses a handful of ingredients that are all standard grocery store items you may already have on hand.
Easy Recipe: Because we use rotisserie chicken (Similarly as this popular Creamy Rotisserie Chicken Noodle Soup) in this soup, it only takes a few minutes to have this soup cooked and ready to serve.
Healthy Recipe: A lot of traditional chicken soup recipes will have really unhealthy ingredients, like cream of mushroom soup or other ingredients that are best avoided. Not this soup! It uses all fresh, low-carb ingredients. So not only is it delicious and hearty soup, but it’s also good for you!
What’s Needed to Make this Soup?
- 3 T. extra virgin olive oil
- 8 oz. white mushrooms, sliced
- 4 green onion, ends removed and chopped thin, white and green parts separated
- 2/3 cup Marsala wine
- 6 c. chicken stock, preferably organic (you can also use chicken broth or bone broth)
- 3 c. rotisserie chicken, shredded
- Sea salt or Kosher salt and black pepper, to taste
- Fresh parsley for garnish (optional)
How to Make Classic Chicken Marsala Soup
Step 1: This is a stove top version of this soup. Get started by heating a heavy soup pot or Dutch oven over medium-high heat. Add olive oil and mushrooms and cook, while stirring occasionally with a wooden spoon, until mushrooms start to release their juices, approximately 6-7 minutes. Season with salt and pepper, to taste.
Step 2: Add white parts of onion to pan with the cooked mushrooms. Sauté onions for 1-2 minutes, stirring once or twice.
Step 3: Increase heat to high and add the Marsala wine to the bottom of the pan. Cook until wine has reduced to 1/3 of its volume, approximately 4-5 minutes.
Step 4: Add chicken stock and shredded chicken and bring to a boil. Reduce to medium heat. Simmer until heated through, approximately 4-5 minutes.
Step 5: Remove from heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately.
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Can I Freeze this Soup?
You sure can! Being able to freeze it makes this a great recipe for meal prep. For even more convenience, you can freeze leftovers in individual serving sizes in freezer bags for up to 3 months.
When you need a quick meal, just thaw out the number of servings you need, and you’ll have dinner on the table in a flash!
Can I make Chicken Marsala Stew in a Slow Cooker Instant Pot?
You can easily adapt this recipe to make it in your pressure cooker or crockpot by following a few easy steps.
Instant Pot Method: Using the sauté feature on the pressure cooker, follow the first 5 steps. Add the chicken and pressure cook for 18 minutes followed by a 5-minute natural release.
Slow Cooker: If your slow cooker has a sauté feature, you’ll follow the first 5 steps like you did for the pressure cooker.
If you don’t have that crockpot feature, you can do those steps in a large skillet then you’ll transfer mushrooms and other ingredients to the slow cooker and add the chicken. Cook on low for a couple of hours or until heated through.
Tips and Variations of this Chicken Marsala Soup
- Chicken: You can use just about any kind of chicken you want. Cooked and shredded boneless chicken breasts or chicken thighs are perfect in this recipe.
- Wine: This recipe calls 2/3 cup of marsala wine, but you can use your favorite dry Italian wine. My rule of thumb is to use a wine that you’d like to drink. One of the reasons I say this is because you can have the rest of the bottle to enjoy drinking with the soup!
- Creamy Chicken Marsala Soup: There are different versions of this soup. This is a light soup recipe that’s even great on a warm summer day. But you can make it a heavier creamy version by adding about 1/2 cup of heavy cream to the broth.
- Mushrooms: Though this recipe calls for white mushrooms, you can use cremini mushrooms, baby portabella mushrooms or a combination of all of them.
- Pasta: This recipe is a heathy recipe that’s also low carb. But if you are serving this to guest or family members where carbs are not an issue, you can serve it over egg noodles or linguine pasta.
- Herbs: The flavors you add to your soup are certainly a personal preference. If you want a more distinct herb flavor, try adding some fresh rosemary or fresh thyme. You can also add a dried Italian herb blend. Just be sure to taste as you go as to not over season the soup.
- Cheesy Topping: Mozzarella, finely grated parmesan cheese or nutritional yeast make great cheesy toppings for this soup.
Want More Heathy Chicken Recipes?
- Herb-Roasted Chicken with Red Potatoes and Kale
- Buffalo Chicken Lettuce Wraps
- Rosemary Lemon Boneless Chicken Thighs
- Sheet Pan Chicken with Sweet Potatoes and Peppers
- Easy Chicken Recipes for Weight Loss
- Creamy Rotisserie Chicken Noodle Soup
Chicken Marsala Soup
- Dutch oven
- 3 T Extra Virgin Olive Oil
- 8 oz White mushrooms sliced
- 4 Green onions ends removed and chopped thin, white and green parts separated
- ⅔ cup Marsala wine
- 6 cup chicken stock or chicken broth
- 3 cup rotisserie chicken shredded
- sea salt
- fresh parsley for garnish, optional
- This is a stove top version of this soup. Get started by heating a heavy soup pot or Dutch oven over medium-high heat. Add olive oil and mushrooms and cook, while stirring occasionally with a wooden spoon, 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 with the cooked mushrooms. Sauté onions for 1-2 minutes, stirring once or twice.
- Increase heat to high and add the Marsala wine to the bottom of the pan. 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 to medium heat. Simmer until heated through, approximately 4-5 minutes.
- Remove from heat and ladle into individual soup bowls. Garnish with green part of onion and serve immediately.