Chicken Marsala Soup
This delicious, light soup delivers the classic flavors of Chicken Marsala in a bowl. The earthy combination of fresh mushrooms, green onion, and Marsala wine make for a winning combination that is light enough for warm summer day, yet rich enough for a cool fall evening. Thanks to the addition of pre-cooked rotisserie chicken, you can have this homemade dish on the table in less than 30 minutes.
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Ingredients
- 3 tbsp 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 cup dry Marsala wine
- 6 cups chicken stock preferably organic
- 3 cups rotisserie chicken shredded
Instructions
- 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.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 419kcal (21%)Carbohydrates: 14g (5%)Protein: 40g (80%)Fat: 20g (31%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 121mg (40%)Sodium: 759mg (33%)Potassium: 419mg (12%)Fiber: 1g (4%)Sugar: 7g (8%)Vitamin A: 87IU (2%)Vitamin C: 3mg (4%)Calcium: 16mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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