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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
Cook Time 35 minutes
Total Time 50 minutes
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.