Chicken Marsala Soup
One of my favorite things to make all in a soup!
Recipe type: Soup
  • 1 rotisserie chicken, shredded
  • 1 pound mushrooms (I used crimini), sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 tbs butter
  • 2 tbs flour
  • 1 cup Marsala wine
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 tbs thyme leaves
  • ½ tsp salt
  • 1 tsp pepper
  • ½ cup Parmesan cheese
  • fresh parsley
  1. In a large dutch oven (soup pot) melt 2 tbs of butter on medium heat and saute half of the mushrooms for 5-6 minutes or until they become soft but not too browned. Remove and set aside.
  2. In the same pan, melt the other 2 tbs of butter and add the mushrooms, onion and garlic. Saute for 5-6 minutes or until the veges become soft. Add the flour to combine well and cook for another minute to cook out the flour taste.
  3. Add ¾ cup of the Marsala wine, scrapping up any brown bits from the pan. Add the chicken broth. Cook for about 5 minutes.
  4. Either transfer the soup to a blender (a little at a time, in small batches) and blend until smooth or use an immersion blender and blend in pot until smooth. If using a blender add back to pot.
  5. Add the reserved mushrooms, the shredded chicken, bay leaves, salt, pepper and thyme. Simmer for a half an hour.
  6. Add the Parmesan cheese, the other ¼ cup Marsala wine and a half cup or so of parsley. Adjust seasoning if needed.
  7. Serve hot with more cheese and crusty bread.
Recipe by Rocky Mountain Cooking at