Soups, Stews & Chili

Creamy Chicken Marsala Soup with Mushrooms

By Clara ·
November 1, 2026

When the chicken goes into the Dutch oven, it should sizzle and pick up color on the outside without cooking all the way through. I brown it in batches, then let it finish gently in the soup so the pieces stay tender instead of turning tough. That little bit of browning also leaves savory bits on the bottom of the pot, right where the mushrooms and Marsala can pick them up.

This creamy chicken Marsala soup with mushrooms gets its body from flour cooked into the butter and vegetables, not from a long simmer or a heavy hand with the cream. Dry Marsala gives the broth a rounded, wine-rich flavor, while the cream goes in at the end for a smooth finish. The mushrooms bring plenty of earthy flavor, and the soup thickens just enough to coat a spoon without becoming stew. Each bowl is warm, savory, and creamy, with tender chicken throughout.

Why the Marsala Goes In Before the Broth

That short pause after adding the wine does more than make room in the pot. Marsala loosens the browned bits left from the chicken and mushrooms, and simmering it before the broth concentrates its flavor. Pouring in the broth too soon would dilute the wine before it has a chance to reduce, leaving the soup less rounded and more like plain chicken broth with cream.

The flour needs its own brief cook before the liquid goes in. Stirring it into the buttery vegetables for a minute takes away its raw, dusty taste and helps it disperse evenly once you add the broth. Add the broth gradually while stirring, especially around the edges and bottom of the pot, where flour can cling. The result is a lightly thickened soup rather than a thin broth with little floury lumps.

Neither step needs high heat once the wine has reduced. A steady simmer is enough to bring the soup together, and the cream belongs at the very end. Keeping the pot below a boil after adding cream protects the smooth texture you worked to build.

What the Mushrooms, Marsala, and Flour Bring to the Pot

• Cremini mushrooms — Their earthy, savory flavor is the backbone of the soup. Choose firm mushrooms without damp or wrinkled spots; ordinary white button mushrooms work in the same quantity, though the broth will taste a little milder. Slice them evenly so they cook at a similar pace.
• Dry Marsala — It gives the soup its distinctive wine depth. Use dry rather than sweet Marsala so the broth stays savory; dry sherry is the closest practical swap, used in the same amount, with a slightly different, less Marsala-like finish. A bottle intended for drinking is preferable to salted cooking wine, which can throw off the seasoning.
• All-purpose flour — Flour thickens the broth while keeping it spoonable. Stir it into the butter and vegetables until no dry patches remain, then give it the full minute to cook. For a gluten-free adaptation, use a cup-for-cup gluten-free flour blend; the soup may have a slightly different body.
• Chicken breasts — They cook quickly and give the soup tender, lean pieces. Boneless, skinless chicken thighs are a useful swap if you prefer a richer bite; cut them to the same size and cook until they reach the same safe temperature.
• Heavy cream — Its higher fat content gives the broth a smooth, rich finish without needing to boil it down. Keep it cold until you stir it in; there’s no need to buy a specialty brand, but avoid substituting thin milk if you want the same creamy texture.

Building a Creamy Base Without Losing the Browned Bits

Brown the Chicken in Manageable Batches

Season the chicken with half of the salt and pepper, then heat the olive oil in a 6-quart Dutch oven over medium-high heat. Brown the pieces for 2–3 minutes per side, working in batches so they have space against the hot pot instead of steaming together. Look for golden-brown patches on the surface; the centers won’t be cooked through yet. Transfer the chicken to a plate and keep its juices for the soup.

Let the Mushrooms Cook Off Their Liquid

Add the butter and sliced mushrooms to the same pot and cook for 8–10 minutes, stirring occasionally. At first, the mushrooms release liquid and look soft and pale. Keep cooking until that liquid has evaporated and the slices have browned; adding the onion before the pot dries out can leave the mushrooms steamed rather than browned. Stir in the onion and cook for 4 minutes, then add the garlic for just 30 seconds.

Cook the Flour, Then Reduce the Marsala

Sprinkle the flour over the vegetables and stir for 1 minute, scraping across the bottom so it coats the mixture evenly. Pour in the dry Marsala and let it simmer for 2–3 minutes while you scrape up the browned bits. The liquid should reduce by about half, and the sharp smell of wine should soften. If the bottom looks like it’s catching, lower the heat slightly and keep scraping rather than leaving the wine unattended.

Simmer the Chicken, Then Finish with Cream

Gradually stir in the chicken broth, dried thyme, and the remaining salt and pepper, then bring the pot to a simmer. Return the chicken and any juices from the plate, and simmer for 8–12 minutes, until the chicken reaches 165°F and the soup has thickened slightly. Lower the heat before stirring in the cream. Heat for 2–3 minutes until hot, and don’t let the soup boil.

How to Adapt the Soup for Different Tables

Questions That Come Up While the Soup Simmeres

Creamy Chicken Marsala Soup with Mushrooms

Creamy chicken Marsala soup combines browned chicken and mushrooms with a savory Marsala broth finished with heavy cream. The mushrooms cook until browned and their liquid has evaporated, giving this cozy soup a rich, hearty texture.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lb chicken breasts boneless, skinless, cut into 3/4-inch pieces
• 1 tsp kosher salt divided
• 0.5 tsp black pepper divided
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 1 lb cremini mushrooms sliced
• 1 yellow onion medium, diced
• 3 cloves garlic minced
• 0.33 cup all-purpose flour
• 0.33 cup dry Marsala wine
• 6 cup low-sodium chicken broth
• 1 tsp dried thyme
• 1 cup heavy cream

Equipment

• 1 6-quart Dutch oven

Method

 

1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
3. Brown the chicken in batches for 2–3 minutes per side.
4. Transfer the chicken to a plate.
5. Add the butter and mushrooms to the pot and cook for 8–10 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated.
6. Add the onion and cook for 4 minutes, stirring occasionally.
7. Add the garlic and cook for 30 seconds.
8. Sprinkle in the flour and cook, stirring, for 1 minute.
9. Pour in the Marsala and simmer for 2–3 minutes, scraping up the browned bits, until reduced by about half.
10. Gradually stir in the broth, thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
11. Bring the soup to a simmer.
12. Return the chicken and its juices to the pot and simmer for 8–12 minutes, until the chicken reaches 165°F and the soup thickens slightly.
13. Reduce the heat to low and stir in the cream.
14. Heat for 2–3 minutes until hot, without letting the soup boil.

Notes

For the best texture, let the mushrooms brown and their liquid evaporate before adding the flour. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream may separate. For a gluten-free option, use a gluten-free all-purpose flour blend in place of the flour.