Chicken marsala is one of my favorite Italian dishes. I just love how rich and creamy it is and how good the mushrooms when they are cooked in marsala wine. But I don't love all the fat and calories traditional chicken marsala can contain.
That's why I often turn to this chicken marsala soup when I'm in the mood for the rich umami taste of chicken marsala. It's light, but filling and I still get that chicken marsala taste that I love.
This soup is a wonderful choice for a quick weeknight dinner when you just want to get something comforting on the table fast.
Chicken Marsala Soup Ingredients
For this soup, you'll need:
- 3 tablespoons extra virgin olive oil
- 8 ounces sliced white mushrooms
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 green onions, ends removed and chopped thin, white and green parts separated
- ⅔ cup dry Marsala wine
- 6 cups chicken stock
- 3 cups rotisserie chicken, shredded
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Why is it Called Chicken Marsala Soup?
Chicken Marsala Soup gets its name from the type of wine used to make it - Marsala wine. Marsala wine is a fortified wine made in Sicily, Italy. It's made from white grapes that are harvested late in the season and then aged in wooden barrels.
Marsala wine is classified as either dry (secco) or sweet (dolce). Even dry marsala wine is pretty sweet, so I like to use that for savory dishes like chicken marsala soup. However, either version can work nicely in this recipe.
Try to avoid using the Marsala cooking wine you can find at the grocery store. It's filled with preservatives and often has added ingredients like corn syrup. I'm so lucky to have an Italian Market by my house where I can get authentic Marsala wine. Using the real stuff adds so much flavor to the soup that once you've tried it, you'll never be able to go back to the grocery store version again.
Serving Suggestions for Chicken Marsala Soup
This chicken marsala soup is delicious on its own, but I love to add a few simple toppings to really make it special.
My favorite thing to do is to drizzle a little bit of olive oil on top and then sprinkle on some Parmesan cheese. The combination of the salty cheese and the rich olive oil is really delicious.
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Can I Substitute for Marsala Wine?
If you can't find authentic Marsala wine near you, you can use these alternatives:
- Dry Sherry (not cooking sherry!)
- A sweet white wine like Riesling
- A dry white wine with a dash of brandy
If you're looking for a non-alcoholic alternative to Marsala wine, try:
- White or red grape juice with just a bit of Sherry Vinegar added to cut the sweetness
- For this soup, you could replace the Marsala wine with chicken stock. Add a dash of balsamic vinegar or balsamic glaze for a bit more flavor
How to Make Chicken Marsala Soup
STEP ONE: 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.
STEP TWO: Season with salt and pepper.
STEP THREE: Add white parts of onion to pan and cook for 1-2 minutes, stirring once or twice.
STEP FOUR: Increase heat to high and add the Marsala wine. Cook until wine has reduced to ⅓ of its volume, approximately 4-5 minutes.
STEP FIVE: Add chicken stock and shredded chicken and bring to a boil.
STEP SIX: Reduce heat to just below medium. Simmer until heated through, approximately 4-5 minutes.
STEP SEVEN: Remove from heat and serve immediately. Garnish with the green parts of the green onions.
How to Store Chicken Marsala Soup
Store in the refrigerator in an air-tight container for up to 3 days.
Light & Easy Chicken Marsala Soup
Ingredients
- 3 tablespoon extra virgin olive oil
- 8 oz. white mushrooms sliced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 green onions ends removed and chopped thin, white and green parts separated
- ⅔ cup dry Marsala wine
- 6 cups chicken stock
- 3 cups rotisserie chicken shredded
Method
- 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.
- 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 ⅓ 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.
Deanna says
I can't wait to try this recipe. It sounds delicious and is low carb too. Always looking for good, comforting soup recipes. Have a great weekend!
Katy Kozee | Midlife Rambler says
You have a great weekend too! I know you'll love the soup, it's one of my favorites.