Chicken Marsala is a staple and favorite dish of Italian restaurants which dates back to the 1800’s in Italy. It is essentially chicken with marsala wine sauce. At its simplest, it is sauteed chicken with a marsala reduction. More elaborate versions add mushrooms, prosciutto, and other ingredients. It is Italian comfort food at its best. And, what’s more comforting than a warm bowl of soup?
Marsala is a fortified wine of Marsala, Sicily. The term fortified refers to additional alcohol being added to the wine. Unlike most wine, it can contain up to 20% alcohol by volume. Contrary to popular belief, Marsala is good for drinking, or for cooking. When added to cooked dishes, it can make a plain dish something to remember. You will have a choice of sweet and dry varieties. Although sweet is often used for chicken or pork dishes, as well as for zabaglione, I’d recommend you choose a dry marsala for your cooking needs. If possible, opt for Florio or Pellegrino imported Marsalas.
Here, the flavors of classic Chicken Marsala are combined into a rich soup to warm you up during the colder months. You can use any cooked chicken. You can even leftover rotisserie chicken, which you can purchase from your supermarket. The addition of prosciutto is optional.
This soup should take you approximately 25 to 30 minutes to prepare, including prep time.
Marsala Chicken Soup Recipe
2 tbs. extra virgin olive oil
1 tbs. butter
8 oz. white or cremini mushrooms, sliced
Sea salt and black pepper, to taste
2 oz. prosciutto, cut into thin strips (optional)
4 green onions, ends removed and chopped thin, white and green parts separated
2/3 cup dry Marsala wine
6 cup chicken stock
3 cup cooked chicken, shredded
Heat a large pot over medium-high heat. Add olive oil and butter. When butter is melted add the sliced mushrooms and cook, without stirring, until mushrooms stop releasing juices. Then, stir occasionally and continue cooking until mushrooms are lightly browned; around five to six minutes. Season with salt and pepper, to taste.
If using prosciutto, add it to the mushrooms along with the white parts of the onion and cook for one to two minutes while stirring occasionally.
If not using the prosciutto, add the white parts of onion to the pan and cook for 1-2 minutes, stirring occasionally.
Increase the heat to high and add the dry Marsala wine. Cook around 4 to 5 minutes until the wine has reduced to 1/3 its amount.
Add chicken stock and shredded chicken and bring to a boil. Reduce heat to medium-low. Simmer until heated through, approximately 4-5 minutes.
Remove from heat and ladle into individual soup bowls. Garnish with the reserved green onion ends and serve immediately.