Chicken Marsala Soup
This light and delicious Chicken Marsala Soup is a perfect way to use of that leftover rotisserie chicken or any leftover shredded chicken you may have.
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.
Feel free to add a cup of uncooked egg noodles to the soup, just add an additional cup of chicken broth or stock.
By using shredded rotisserie chicken, you can have this homemade soup on the table in less than 30 minutes.
Chicken Marsala Soup
- 2 tablespoons olive oil
- 8 oz. white mushrooms (sliced)
- 4 green onions (ends removed and chopped thin, white and green parts separated)
- 2/3 cup Marsala wine
- 6 cups chicken stock
- 3 cups rotisserie chicken (shredded)
- 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.
To make an even healthier Chicken Marsala Soup, use a combination of mushrooms.
