This easy chicken marsala soup takes everything you love about the classic Italian-American dish (golden mushrooms, a rich Marsala wine reduction and tender chicken) and turns it into a light, brothy soup. Thanks to a store-bought rotisserie chicken, it's on the table in about 30 minutes.
If you've ever had chicken marsala, you know how good that savory mushroom and wine sauce is. This soup keeps those same flavors but stretches them into a big pot of broth, so it's light enough for a summer supper and cozy enough for a cold night. The rotisserie chicken does most of the work for you, which makes it a great last-minute dinner: grab a chicken, a bottle of Marsala and a few other items on the way home, and dinner is almost ready.
Key Ingredients & Substitutions
- Rotisserie chicken. The shortcut that makes this a 30-minute meal. One average bird gives you about 3 cups of shredded meat, and a mix of white and dark meat keeps the soup juicy. Leftover roast chicken, poached chicken breasts or leftover turkey all work the same way.
- Dry Marsala wine. Marsala is a fortified wine from Sicily with a nutty, lightly caramel flavor, and it's what gives chicken marsala its signature taste. Buy dry Marsala (sweet Marsala makes the soup taste sugary) from the wine aisle, and skip the "cooking Marsala" sold near the vinegar, which is heavily salted. Dry sherry is the closest substitute. For an alcohol-free version, use extra chicken stock plus 1 tablespoon of balsamic vinegar.
- White mushrooms. Regular button mushrooms are mild and budget-friendly. Cremini (baby bella) mushrooms give a deeper, earthier flavor, and a handful of sliced shiitakes adds even more savory depth.
- Chicken stock. Stock makes up most of the soup, so use one you'd happily sip on its own. An unsalted or low-sodium carton like Pacific Foods Organic Unsalted Chicken Stock lets you control the salt, since rotisserie chicken is already well seasoned. Chicken broth works too.
- Green onions. The white parts cook with the mushrooms for a mild onion base, and the green tops go on at the end as a fresh garnish. A minced shallot can stand in for the whites, and chives or parsley work for garnish.
- Olive oil. Extra virgin olive oil browns the mushrooms nicely. For a richer, more classic chicken marsala flavor, swap half of it for butter.
Helpful Tips
Give the mushrooms room to brown. A wide, heavy pot like a 6-quart enameled Dutch oven gives the mushrooms space to sear instead of steam. Stir only occasionally so they have time to pick up some color, because those browned edges are where a lot of the soup's savory flavor comes from.
Really reduce the wine. Turn the heat up to high after adding the Marsala and let it bubble until only about a third is left, which takes 4 to 5 minutes. This cooks off the harsh alcohol and concentrates the flavor. Scrape the bottom of the pot with a wooden spoon as it bubbles to loosen any browned bits.
Only warm the chicken through. Rotisserie chicken is already fully cooked, so it just needs a few minutes at a gentle simmer. Boiling it for a long time can make the meat dry and stringy.
Salt at the end. Between the seasoned chicken and store-bought stock, the soup may need little or no extra salt. Taste it once the chicken is heated through, then adjust with sea salt and black pepper.
Shred the chicken while it's warm. Warm rotisserie chicken pulls apart easily with two forks. Any extra meat is perfect for a quick rotisserie chicken salad later in the week, and the carcass can go into a pot for homemade stock.
Variations
- Creamy chicken marsala soup. Stir in ½ cup of heavy cream after the chicken is heated through for a silky, restaurant-style bowl. If you love creamy mushroom sauces, try our 30-minute creamy chicken stroganoff too.
- Garlic and herbs. Add 2 or 3 minced garlic cloves and a teaspoon of fresh thyme leaves along with the white parts of the green onions.
- Make it heartier. Stir in cooked orzo, ditalini or egg noodles, or a scoop of cooked rice, right before serving.
- More vegetables. Cook a diced carrot and a celery rib with the mushrooms, or wilt a couple of handfuls of baby spinach into the finished soup.
- Mixed mushrooms. Use a combination of cremini, shiitake and oyster mushrooms for a deeper, woodsy flavor.
Serving Ideas
Since this is a brothy soup, you'll want something to dunk in it. Crusty Italian bread or a batch of warm copycat Red Lobster cheddar biscuits are perfect for soaking up every last drop. For a fresh contrast, serve it with a crisp green salad or a bright Panera Greek salad.
Serving a crowd? Start with Parmesan mushroom crostini to lean into the mushroom theme, then ladle the soup into small bowls as a starter before an Italian dinner, or serve bigger bowls as the main course. A sprinkle of freshly grated Parmesan on top is never a bad idea.
Storing & Freezing
Let leftover soup cool, then refrigerate it in an airtight container for up to 4 days. The flavor actually gets better overnight as the Marsala and mushrooms mellow into the broth. Reheat individual portions in the microwave or the whole batch on the stovetop over medium heat until steaming, and add fresh green onion tops just before serving.
This soup freezes well for up to 3 months. Portion it into freezer-safe containers, leaving about an inch of headspace for expansion. Thaw it overnight in the refrigerator, then reheat gently on the stovetop. If you're making the creamy or noodle version, freeze the soup plain and add the cream or pasta when you reheat it, since cream can separate and pasta turns mushy in the freezer.
More Chicken Soup Recipes
If you loved this recipe, here are a few more you might enjoy:
- Copycat Panera Creamy Chicken and Wild Rice Soup
- Chili's Southwest Chicken Soup
- Spicy Creamy Chicken Poblano Soup
- Weight Watchers Taco Soup
Recipe
Easy Marsala Rotisserie Chicken Soup
Equipment
Ingredients
- 3 tablespoons extra virgin olive oil
- 8 ounce white mushrooms sliced
- Black pepper to taste
- Sea salt to taste
- 4 green onions ends removed and chopped thin, white and green parts separated
- ⅔ cup dry Marsala wine
- 6 cups chicken stock low-sodium or unsalted, preferably organic
- 3 cups rotisserie chicken shredded (about 1 chicken)
Instructions
- Heat a Dutch oven or heavy soup pot over medium-high heat. Add the olive oil and sliced mushrooms.
- Cook the mushrooms, stirring only occasionally, until they release their juices and start to brown, about 6-7 minutes. Season lightly with salt and pepper.
- Add the white parts of the green onions and cook for 1-2 minutes, stirring once or twice, until softened.
- Increase the heat to high and pour in the Marsala wine. Let it bubble, scraping up any browned bits from the bottom of the pot, until reduced to about ⅓ of its original volume, about 4-5 minutes.
- Add the chicken stock and shredded chicken. Bring to a boil, then reduce the heat to medium-low and simmer until the chicken is heated through, about 4-5 minutes. Taste and adjust the salt and pepper.
- Remove from the heat, ladle into bowls and garnish with the green parts of the green onions.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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