Chicken Marsala Soup

Chicken marsala soup takes the classic Italian dish and turns it into a thick and creamy soup. Seasoned with fresh rosemary, and the rich flavors of mushrooms and white wine, it’s comforting and warm on cold winter days.

Course Soup

Cuisine Italian

Keyword chicken barley soup, chicken Marsala Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 318kcal

Author Lisa Bass

Ingredients

4 tablespoons butter divided
1 pound baby bella mushrooms sliced
2 stalks celery
2 carrots sliced or shredded
2 shallots or 1 onion, diced
3 tablespoons flour or cornstarch for GF
8 cups homemade broth
1/2 cup barley
3 cloves garlic minced
2/3 cup dry white wine
2 cups shredded cooked chicken
2 sprigs fresh rosemary finely chopped
Salt and pepper
1 cup cream

Instructions

In a large pot or Dutch oven, sauté celery, carrots, and shallots (or onions) in butter until they start to become translucent. Saute mushrooms in two tablespoons of butter until soft; set aside.
Sprinkle in flour and stir. Cook for a few minutes.Meanwhile, cook two large chicken breasts in one table spoon of butter. Get the skillet hot and sear both sides and then cook on low, until cooked through. Slice into thin strips, and set aside. Deglaze the chicken skillet with the white wine.
Add white wine and chicken drippings, chicken broth, barley, and garlic to the soup pot with the veggies. Simmer with the lid on for about 10 minutes.
Add the chicken back to the soup pot and simmer for 10 more minutes, or until the barley is soft.
Add the sautéd mushrooms back in, plus the fresh rosemary, and salt and pepper to taste. Add cream and stir.

Notes

You can make this gluten-free by using cornstarch in place of flour. Instead of adding it to the celery, shallots, and carrots, create a slurry with water and cornstarch and add towards the end. Also, swap out barley for rice.
Use homemade bone broth for the best flavor and nutrition. But if you are in a pinch or forgot to start your broth, store-bought will also work.

Nutrition