Creamy Chicken Marsala Soup at home
- Yield 6
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Creamy Chicken Marsala Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 tablespoons butter, divided
- 1 pound baby bella (cremini) mushrooms, sliced
- 1 large carrot, peeled and diced
- 1 small white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 tablespoons flour
- 2/3 cup Marsala wine*
- 8 cups chicken stock
- 2 cups shredded cooked chicken
- 2 sprigs fresh thyme
- 4 ounces uncooked dry pasta, any shape (I used shells)
- 1 cup cream
- 2 large handfuls fresh baby spinach
- Kosher salt and freshly-cracked black pepper
- for serving: Parmesan cheese and fresh lemon wedges
Method
Melt 2 tablespoons butter in a large stockpot over medium-a hot burner. Tip in mushrooms and sauté for 5-6 minutes until softened and browned. Move mushrooms with a slotted spoon to a separate plate, and keep nearby.
Tip in the remaining 2 tablespoons butter to the stockpot, along with the carrot and onion. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Tip in the garlic, and sauté for 1 more minute, stirring occasionally, until fragrant. Stir in the flour until completely combined, then cook for 1 more minute, stirring occasionally.
Tip in about half of the Marsala wine, and give the mixture a good stir, using a wooden spoon to scrape up any of those satisfying brown bits that have stuck to the bottom of the pan. Tip in the remaining wine, chicken stock, shredded chicken, thyme, and stir to combine. Continue cooking until the soup reaches a let it bubble gently.
Then reduce heat to medium and mix in the dry pasta. Continue cooking for 8-10 minutes, stirring occasionally, until the pasta is al dente. Stir in the cooked mushrooms, cream and baby spinach until they are completely combined, and the spinach begins to wilt. Then taste the soup, and season with a few generous pinches of salt and pepper, as needed. Lift the thyme sprigs.
Plate warm, garnished with lots of Parmesan and a squeeze of fresh lemon.
