This Creamy Chicken Marsala Soup is everything you love about the classic pasta…slow simmered into a cozy, creamy, comforting soup. Feel free to make yours with any kind of pasta shape or noodles that you have on hand.
Cold and rainy days call for warm and cozy soups. Always. ♡
And last week, on a particularly cold and dark and drizzly day here in Spain, this creamy chicken soup ended up being particularly good for the my soup. Not to mention a particularly delicious way to warm up.
It was inspired by everything I love in classic chicken marsala — tender chicken, lots (and lots) of hearty mushrooms, a creamy, garlicky, wine-infused broth, a few good handfuls of fresh spinach stirred in (gotta have at least a few greens), plus whatever shape of pasta you may have on hand (stirred right into the soup!). Then, when served up with a squeeze of fresh lemon juice, along with — I insist — a generous sprinkle of freshly-grated Parmesan, it’s pretty much inevitable that this one will be a total winner.
It’s everything I love about a good creamy, cozy, comfort soup. So if you need a winter warm-up, grab some chicken and mushrooms at the store, and let’s make a batch together.
As I mentioned, the ingredients for this soup are pretty much directly inspired by classic Chicken Marsala. You’ll need:
And the namesake of the dish…Marsala wine.
If you’re new to Marsala, it’s a fortified Italian wine that you can purchase either “dry” or “sweet”. Classic chicken marsala is usually made with sweet wine, but either will do. That said, if you can’t find Marsala, you can substitute in a dry or sweet white wine with an extra tablespoon or two of brandy. Or — if you prefer not to cook with alcohol — you can sub in a little extra chicken stock plus 3-4 tablespoons sherry vinegar instead.
As you’ll see in the recipe below, I opt to not completely “boil off” the wine, so that its flavor can still be present in the soup broth. But feel free to reduce the wine as much as you would like at that point in the recipe.
Then, once your soup is ready to go, ladle it up nice and hot into your serving bowls.
Serve them up with a few slices or a wedge of fresh lemon (and give them a good squeeze, it really helps brighten up the soup), and sprinkle with a generous pinch of freshly-grated Parmesan cheese.
And then…I sincerely hope you enjoy every last bite.
Stay warm out there, everyone!
This Creamy Chicken Marsala Soup is everything you love about the classic pasta, slow simmered into a cozy, creamy, comforting soup. Feel free to make yours with any pasta shape/noodles that you have on hand.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!