Chicken Marsala Soup
Updated Oct 20, 2022, Published Sep 01, 2015
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One of our favorite grocery store helpers is the rotisserie chicken.
Chicken Marsala Soup
Ingredients
- 3 tablespoons extra-virgin olive oil
- ½ pound sliced mushrooms
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 bunch green onions, chopped (white and green parts separated)
- ¾ cup Marsala wine
- 2 cups shredded cooked chicken
- 4 cups gluten-free chicken stock
Instructions
- Heat the olive oil in a soup pot over medium-high heat. Add the mushrooms, 1 teaspoon salt, and ½ teaspoon pepper. Cook until the mushrooms release their juices and start to brown, about 8 minutes. Add the white parts of the green onions and cook for another minute. Add the Marsala wine, increase heat to high, and cook until most of the wine has evaporated. Add the chicken and chicken stock. Bring to a boil, then lower the heat and simmer until heated through, about 5 minutes. Garnish with the green parts of the green onions and serve immediately.
Nutrition
Calories: 369kcalCarbohydrates: 16gProtein: 23gFat: 18gSaturated Fat: 3gCholesterol: 61mgSodium: 547mgPotassium: 653mgSugar: 8gVitamin A: 85IUVitamin C: 2.8mgCalcium: 24mgIron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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