chicken marsala soup recipe

Try this New Take on Chicken Marsala Soup

chicken marsala soup recipe

Chicken Marsala has a unique taste and sometimes can be hard to make because it can take hours. But this easy to make soup will be done in under 30 minutes and have your family asking for more. Full of flavor, your family will love this unique take on their favorite – and you’ll love how easy it is to put together.

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

Directions:

  1. 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.
  2. Add white parts of onion to pan and cook for 1-2 minutes, stirring once or twice.
  3. Increase heat to high and add the Marsala wine. Cook until wine has reduced to 1/3 of its volume, approximately 4-5 minutes.
  4. 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.
  5. Remove from heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately.

Try this New Take on Chicken Marsala Soup

Try this New Take on Chicken Marsala Soup

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. 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.
  2. Add white parts of onion to pan and cook for 1-2 minutes, stirring once or twice.
  3. Increase heat to high and add the Marsala wine. Cook until wine has reduced to 1/3 of its volume, approximately 4-5 minutes.
  4. 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.
  5. Remove from heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately.
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