This Chicken Marsala Soup is Light and Delicious

Pick up a rotisserie chicken from the deli and you’ll have this Chicken Marsala Soup on the table in under 30 minutes. How’s that for a speedy midweek meal idea!

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This deliciously light Chicken Marsala Soup has all the classic flavours of Chicken Marsala in a bowl.

Chicken Marsala Soup

This deliciously light Chicken Marsala Soup has all the classic flavours of Chicken Marsala in a bowl.

The earthy combination of fresh mushrooms, green onion, and Marsala wine is a winning combination that is light enough for warm summer day, yet rich enough for a cool fall evening.

And if you pick up a rotisserie chicken from the deli on grocery shop day you can have this homemade dish on the table in less than 30 minutes.

Marsala is a Sicilian wine that is available in both sweet and dry varieties. A good rule of thumb is to use dry versions in savory dishes like this soup. But you can also use a sweeter version if that is what you happen to have on hand. 


Chicken Marsala Soup

Chicken Marsala Soup

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This delicious Chicken Marsala Soup is the perfect choice for a warm summer day yet rich enough for a cool fall evening. And you can have this homemade dish on the table in under 30 minutes.

Ingredients

  • 3 T. extra virgin olive oil
  • 8 oz. white mushrooms, sliced
  • Sea salt and black pepper, to taste
  • 4 green onions, ends removed and chopped thin, white and green parts separated
  • 2/3 c. dry Marsala wine
  • 6 c. chicken stock, preferably organic
  • 3 c. rotisserie chicken, shredded

Instructions

  1. Heat a heavy soup pot or Dutch oven over medium-high heat.
  2. Add olive oil and mushrooms and cook, while stirring occasionally, until mushrooms start to release their juices, approximately 6-7 minutes.
  3. Season with salt and pepper, to taste. 
  4. Add white parts of onion to pan and cook for 1-2 minutes, stirring once or twice.
  5. Increase heat to high and add the Marsala wine.
  6. Cook until wine has reduced to 1/3 of its volume, approximately 4-5 minutes.
  7. Add chicken stock and shredded chicken and bring to a boil. Reduce heat to just below medium.
  8. Simmer until heated through, approximately 4-5 minutes.
  9. Remove from heat and ladle into individual soup bowls.
  10. Garnish with green parts of onion and serve immediately. 

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Chicken Marsala Soup