Chicken Marsala Soup
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!
Equipment
- Dutch oven
Ingredients
- 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
Instructions
- 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.