Chicken marsala soup is your favorite, classic, Italian dish turned into a warm, comforting bowl of soup. This thick and creamy chicken barley soup is seasoned with rosemary, the rich flavors of mushrooms, and white wine.
– butter
– baby bella mushrooms
– celery
– carrots
– shallots or onion
– flour
– homemade broth
– barley
– garlic
– dry white wine
– shredded cooked chicken
– fresh rosemary
– salt and pepper
– cream
How To Make Chicken Marsala Soup
1. In a large pot sauté the vegetables until soft.
2. Saute mushrooms in two tablespoons of butter until soft, and set aside.
3. Sprinkle in flour and stir.
4. Meanwhile, cook two large chicken breasts until browned and cooked through. Slice thin and set aside. Deglaze the pan with wine.
5. Add white wine and chicken drippings, chicken broth, barley, and garlic to the soup pot with the veggies and simmer.
6. Add the chicken back to the soup pot and simmer until the barley is soft.
7. Add the sautéd mushrooms back in, plus fresh rosemary, and salt and pepper to taste.
8.Pour in cream and stir.
Visit the blog for the full recipe. I hope you love it!
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