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+ servings
white bowl of chicken marsala soup with parsley garnishment

Chicken Marsala Soup

Published By Stephanie
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!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 419 kcal

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
  • 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.

Nutrition

Calories: 419kcalCarbohydrates: 14gProtein: 40gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 121mgSodium: 759mgPotassium: 419mgFiber: 1gSugar: 7gVitamin A: 87IUVitamin C: 3mgCalcium: 16mgIron: 1mg
Keyword easy, low carb, rotisserie chicken, soup
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