Top Guidelines Of Chicken Marsala Soup

The Best Side of Chicken Marsala Soup This tasty, light soup conveys the great kinds of Chicken Marsala in a bowl. The gritty mix of crisp mushrooms, green onion, and Marsala wine make for a triumphant blend that is light enough for warm summer day, yet rich enough for a cool fall evening. Because of the expansion of pre-cooked rotisserie chicken, you can have this custom made dish on the table in under 30 minutes.

Top Guidelines Of Chicken Marsala Soup

Top Guidelines Of Chicken Marsala Soup

Considerations To Know About Chicken Marsala Soup

Prep time: 10 minutes

Cooking time: 16–20 minutes

Serves 6


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

The Best Side of Chicken Marsala Soup

The Best Side of Chicken Marsala Soup


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.

The Best Side of Chicken Marsala Soup

The Best Side of Chicken Marsala Soup

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The Basic Principles Of Chicken Marsala Soup