Creamy Chicken Marsala Soup
Ingredients
The soup base
-
3
tablespoons
butter
-
1
pound
baby bella (cremini) mushrooms
-
1
large
carrot
-
1
small
white onion
-
4
cloves
garlic
-
3
tablespoons
flour
-
⅔
cup
Marsala wine
-
8
cups
chicken stock
-
2
cups
shredded cooked chicken
-
2
sprigs
fresh thyme
-
4
ounces
uncooked dry pasta
-
1
cup
cream
-
2
large handfuls
fresh baby spinach
-
to taste
Kosher salt
-
to taste
freshly-cracked black pepper
For serving
-
to taste
Parmesan cheese
-
to taste
fresh lemon wedges
Instructions
- Melt 2 tablespoons of butter in a large stockpot over medium-high heat and sauté the mushrooms until softened.
- Transfer the mushrooms to a plate and add the remaining butter, carrot, and onion to the pot. Sauté until the onion is translucent.
- Add garlic and sauté until fragrant, then stir in flour and cook for another minute.
- Pour in half of the Marsala wine and scrape up any brown bits from the bottom of the pot.
- Add the rest of the wine, chicken stock, shredded chicken, and thyme, and bring to a simmer.
- Reduce heat and stir in the dry pasta, cooking until al dente.
- Stir in the cooked mushrooms, cream, and spinach until combined and the spinach wilts.
- Season with salt and pepper, remove thyme sprigs, and serve warm with Parmesan and lemon.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
60mg
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