Italian Chicken Marsala Soup

Italian Chicken Marsala Soup is a unique soup for all Marsala wine lovers or the popular "Chicken Marsala" dish.

This is a hearty soup bursting with the flavors of that famous Italian meal.

During the year we love to make this for a lighter meal especially during the summer months and it's certainly a unique in flavor but a favorite for all Marsala lovers.

This soup is so versatile loaded with chicken, mushrooms some diced vegetables, and certainly can even have added pastine to it.

It sure is a family favorite here all year round and is pure comfort food.

The soup makes a large amount and freezes well too so don't worry about having too much.

IF you love soups try our roundup of Best Soup Recipes where you will find all of Grandma's favorites.

Don't miss out on trying this old classic just scroll down for this printable recipe!

Chicken Soup Marsala!

We are huge soup lovers, and we are always creating new and exciting flavors..


Soup is such an economical meal and it is terrific to recreate from a meal you may be a fan of like Chicken Marsala..


It's healthy, delicious and so inexpensive to feed a large family, and very versatile.

Suggestions

• use any mushrooms you like sliced
• only use boneless chicken
• for a spicy broth add cayenne pepper
• garnish the soup with Pecorino Romano cheese and serve with garlic bread 

Cooking Methods

1. slow cooker: place everything in the slow cooker for 8 to 10 hours on high ( for quicker soup saute the vegetables and the chicken first together before adding to the pot
2. instant pot: place on pressure cooker mode for 1 hour 
3. stovetop: place everything in the soup pot and simmer for 1 hour and 30 minutes
4. oven: place everything in a dutch oven in a preheated oven at 400 degrees for 2 hours, keep checking to add more water if needed

Tips:

1. This soup makes a large pot and can be frozen for up to 6 months
2. Other vegetables can be added or omitted if you have food allergies
3. Salt and pepper to taste
4. Refrigerate any leftovers in sealed containersAny pastine (small pasta can be added and cooked to package instructions)
5.  If you're not a fan of mushrooms, add white beans, or rice
6. Use beef instead of chicken we made a great Stovetop Steak Marsala for you to try also

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A Few More Tips!

Beef is another option you can use for this soup and it makes a great Beef Marsala Soup if you even have leftover beef roasts or steak, don't hesitate to substitute it for chicken.


I really love the flavor of Marsala wine, you can add more to the taste so test your soup before it's done cooking.


The chicken we use is always boneless to avoid splinters of bone, but you can use bone-in if you prefer and remove the meat off the bone.

Italian Chicken Marsala White Bean Soup

Yield: 15

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M

A blend of spices in a rich chicken broth with a hint of Marsala wine and sauteed mushrooms with vegetables.

Ingredients

• 4 boneless chicken breasts or 8 pieces of skinless boneless chicken thighs
• 2 teaspoons olive oil more for drizzling on top
• 1 - 8-ounce package of sliced cleaned and washed mushrooms
• 2 bay leaves
• pinch of dried rosemary
• 1 teaspoon table salt
• 1 teaspoon black pepper
• 1 (28oz) can of diced tomatoes
• 2/3 cup dry Marsala wine
• 1 small sliced carrot
• 1 small diced celery stalk
• 1 small diced onion
• 3 tablespoon minced flat-leaf parsley
• 4 cups of water or more ( you can use chicken broth but the thighs boiled will do just fine)
• 1 teaspoon dried thyme
• 3 cloves sliced fresh garlic
• 1/2 teaspoon, of oregano,
• 1/2 teaspoons basil
• 1/2 granulated garlic powder
• pinch of cayenne
• Garnish:
• 1/4 grated romano cheese and drizzling of olive oil
• serve with garlic bread to dip in the broth
• Optional: add any kind of cooked pasta to this pot preferred is ditalini or acini de pepe

Instructions

1. In a small frying pan add 3 tablespoons of olive oil then when heated to medium-low heat add the onion, mushrooms, carrots, celery and garlic, in heated olive oil and saute for 2 minutes.
2. Add half the wine and simmer for 1 minute. Set this aside.
3. In a large oven-proof soup pot add the chicken with water just under the rim of the pan and boil 1 hour removing the scum on the top with a spoon and discard it this film.
4. Remove the chicken and dice it into pieces and return it to the pot.
5. Add the mixture from the small frying pan with the vegetables to the pot.
6. Add all the seasoning with spices, and stir in tomatoes, the rest of the wine, and more water or chicken broth if you prefer to fill to 2 inches below the rim of the pan.
7. Simmer 30 more minutes.
8. Taste the soup add more salt and pepper if needed and wine!
9. Remove bay leaves.
10. Cook pasta to package instructions and add to the soup if desired.
11. Garnish with Pecorino Romano cheese and a drizzle of olive oil
12. Serve with garlic bread.

Notes

Cooking Methods

1. slow cooker: place everything in the slow cooker for 8 to 10 hours on high ( for quicker soup saute the vegetables and the chicken first together before adding to the pot
2. instant pot: place on pressure cooker mode for 1 hour 
3. stovetop: place everything in the soup pot and simmer for 1 hour and 30 minutes
4. oven: place everything in a dutch oven in a preheated oven at 400 degrees for 2 hours, keep checking to add more water if needed

Suggestions

• use any mushrooms you prefer sliced
• only use boneless chicken
• for a spicy broth add cayenne pepper
• garnish the soup with Pecorino Romano cheese and serve with garlic bread 

Tips:

1. This soup makes a large pot and can be frozen for up to 6 months
2. Other vegetables can be added or omitted if you have food allergies
3. Salt and pepper to taste 
4. Refrigerate any leftovers in sealed containers
5. Any pastine (small pasta can be added and cooked to package instructions)
6. Use beef instead of chicken for Beef Marsala Soup

Note: If you're not a fan of mushrooms, don't add them, or substitute white beans or rice and omit the pasta. 

Nutrition Facts

Calories

186.61

Fat (grams)

3.37

Sat. Fat (grams)

0.73

Carbs (grams)

20.14

Fiber (grams)

3.6

Net carbs

16.5

Sugar (grams)

2.02

Protein (grams)

16.98

Sodium (milligrams)

258.08

Cholesterol (grams)

57.25

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