Tender chunks of chicken swimming in a rich and creamy mushroom and marsala wine broth. Chicken marsala soup is the comforting dish that you’ll be craving all winter long! Dairy-free.
Even though I make soup all year long, I especially crave it during the fall and winter months.
I don’t know what it is about this time of year but something inside me starts yelling, “soup, make soup, it’s time to make soup!” Does this happen to you too?
It’s 90+ degrees out at least until November here in Florida but soup is always what I choose when I need something comforting to hit the spot.
Our Favorite Soup Recipes:
- Roasted red pepper tomato basil soup
- The best vegetable lasagna soup
- Simple spicy lentil soup
- One pot sweet potato lentil chili
- Coconut curry spinach lentil soup
- Spicy Thai red curry cauliflower soup
- Mama bear’s chili
- Pumpkin ginger soup
- 30-min garden veggie barley soup
We’ve been trying to stick to mainly vegetarian meals lately but Travis still asks for dishes with chicken or fish in it once in a while. So, if I’m going to make a meat dish I’m at least going to make something I really love. Chicken marsala was always one of my favorite dinners before we started cutting meat out of our diets.
Our Favorite Vegetarian Recipes:
- Pesto spinach quinoa stuffed tomatoes
- Butternut squash spinach pasta sauce
- Italian lentil quinoa “meatballs”
- Zucchini crust beet pizza
- Rainbow cherry tomato pesto cream stuffed mushrooms
- 30-min ginger cauliflower rice
- Spinach artichoke dip stuffed shells
- Vegetable shepherd’s pie with purple mashed potatoes
- Salsa stuffed peppers
- Lentil stuffed red cabbage rolls
- Sweet potato black bean enchiladas <— I’m making these for dinner tomorrow!
- Southwest quinoa salad
My mom makes the best homemade chicken marsala with extra mushrooms but Carrabba’s comes in a close second if I can’t get my mom to make it for me! The next time you go to Carrabba’s order the chicken marsala, you can thank me later! Or if you want to make it at home, here’s the recipe for their marsala sauce. Make sure to double it because you’re definitely going to want leftovers!
Chicken Marsala Soup
Since I was now craving soup and chicken marsala at the same time, (lightbulb!!!) I thought, “why not try out a chicken marsala soup recipe?” The flavors will be the same and you’ll get even more marsala wine-soaked mushrooms and gravy aka broth to slurp up. We all know the mushroom gravy is the best part!
Usually, chicken marsala is served with mashed potatoes or pasta. Adding pasta to soup isn’t my favorite because the noodles always soak up all the broth and the soup leftovers end up dry the next day. So, I opted for potato chunks instead.
It turned out bowl-lickin’ good!
The chunks of chicken were super tender, I added extra mushrooms, and the potatoes started to break down into the broth which made it extra thick and creamy, much like gravy! It’s a win-win in my books!
I got to break in my birthday present from Travis –> my new braiser pan (that I LOVE and have wanted forever) to cook the chicken in. It cooks like a dream, I can already tell it will be the new work horse of the kitchen. It’s time to say get rid of all my other dinky pans. They don’t stand a chance next to this beauty!
What You Should Serve with Chicken Marsala Soup
I served the chicken marsala soup with my favorite rosemary parmesan garlic bread, but a fresh crusty french baguette from Panera would be fabulous for dipping and soaking all the mushroom gravy up too. Oooh, or a bread bowl would be delicious too! Don’t you love those?
You Use Corn Starch For What?!
This is totally off topic but did you know that you could use the same organic corn starch that you cook with as a natural, chemical-free dry shampoo? It’s what I use in my hair, usually the 2nd day after I wash it when my bangs start to look greasy. I apply the powder with my hands and then brush it out and if I still see a little powder I use my blow dryer to get rid of the excess.
Give it a try, let me know what you think!
Chicken Marsala Soup
- 3 + 2 Tbsp olive oil
- 2 lbs boneless chicken breasts (cut into 1-inch cubes)
- 3/4 cup cornstarch
- 1 large yellow onion diced
- 1 lb cremini mushrooms sliced
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 large russet potatoes peeled and cut into 1-inch cubes
- 1 cup marsala wine
- 6 cups low-sodium chicken broth
- Sea salt & pepper to taste
- Dredge the chicken chunks in the cornstarch and saute in olive oil in a large braiser pan until lightly browned on each side. (Cook each side for 2-3 minutes.) Set aside.
- In a 5 qt dutch oven, saute the onion in olive oil for 5-8 mins. Add mushrooms, stir to combine and let cook for 5-6 minutes. Add garlic powder, thyme, salt, and pepper. Stir. Cook for 1 minute.
- Add potato chunks, marsala wine, chicken broth, and chicken chunks. Bring to a boil, then reduce to a low simmer. Cover and let it simmer for 15-20 minutes or until potatoes are fork tender.
- Season with salt and pepper. Serve with crusty bread, enjoy!
- You could easily make this soup in the crockpot. I would still take the extra step to saute the chicken first to give it some color and it will stop it from shredding in the crock pot. I would add everything except for the potatoes, cook on high for 2 hours, then add the potatoes and cook for an additional 2 hours. (You don’t want the potatoes to get too mushy.)
- You could swap the potatoes for pasta. Make sure to cook the pasta separately and add it to the bowl right before you serve so the noodles don't absorb all the broth.
- You could easily make this soup in the crock pot! I would still take the extra step to saute the chicken first to give it some color and it will stop it from shredding in the crock pot. I would add everything except for the potatoes, cook on high for 2 hours, then add the potatoes and cook for an additional 2 hours. (You don’t want the potatoes to get too mushy.)
- You could swap the potatoes for pasta. I would probably use cavatappi noodles or something with ridges to catch the sauce. Make sure to cook the pasta separately and add it to the bowl right before you serve. That way the noodles won’t soak up all the juice.
I just know you’re going to love this chicken marsala soup! If you make it, please tag me on Instagram using the hashtag #StaceyHomemaker so I can see your tasty creation!
What will you serve with the chicken marsala soup? Let me know in the comments!
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NEVER MISS A STACEY HOMEMAKER CREATION!
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