Creamy Chicken Marsala Soup

Gimme Some Oven

Ready in: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8

Ingredients

  • 1 pound baby bella (cremini) mushrooms, sliced
    Produce
  • 2 large handfuls fresh baby spinach
    Produce
  • 3 tablespoons butter, divided
    Milk, Eggs, Other Dairy
  • 1 large carrot, peeled and diced
    Produce
  • 8 cups chicken stock
    Canned and Jarred
  • 1 cup cream
    Milk, Eggs, Other Dairy
  • 3 tablespoons flour
    Baking
  • 2 sprigs fresh thyme
    Produce
  • 4 cloves garlic, peeled and minced
    Produce
  • Kosher salt and freshly-cracked black pepper
    Spices and Seasonings
  • 2/3 cup Marsala wine*
    Alcoholic Beverages
  • 4 ounces uncooked dry pasta, any shape (I used shells)
    Pasta and Rice
  • 2 cups shredded cooked chicken
    Meat

Steps

  • Melt 2 tablespoons butter in a large stockpot over medium-high heat.
  • Add mushrooms and saut for 5-6 minutes until softened and browned.
  • Transfer mushrooms with a slotted spoon to a separate plate, and set aside.
  • Add the remaining 2 tablespoons butter to the stockpot, along with the carrot and onion. Saut for 5 minutes, stirring occasionally, until the onion is softened and translucent.
  • Add the garlic, and saut for 1 more minute, stirring occasionally, until fragrant. Stir in the flour until completely combined, then cook for 1 more minute, stirring occasionally.
  • Add about half of the Marsala wine, and give the mixture a good stir, using a wooden spoon to scrape up any of those delicious brown bits that have stuck to the bottom of the pan.
  • Add the remaining wine, chicken stock, shredded chicken, thyme, and stir to combine. Continue cooking until the soup reaches a simmer.
  • Then reduce heat to medium and stir in the dry pasta. Continue cooking for 8-10 minutes, stirring occasionally, until the pasta is al dente. Stir in the cream and baby spinach until they are completely combined, and the spinach begins to wilt. Then taste the soup, and season with a few generous pinches of salt and pepper, as needed.
  • Remove the thyme sprigs.
  • Serve warm, garnished with lots of Parmesan and a squeeze of fresh lemon.

Nutrition

  • Calories: 400.33  cal  (20.02%)
  • Fat: 20.83  g  (32.04%)
  • Saturated Fat: 11.01  g  (68.84%)
  • Carbohydrates: 28.9  g  (9.63%)
  • Sugar: 7.22  g  (8.02%)
  • Cholesterol: 85.5  mg  (28.5%)
  • Sodium: 630.55  mg  (27.42%)
  • Alcohol: 3.06  g  (17.0%)
  • Protein: 19.46  g  (38.92%)
  • Vitamin A: 2808.9  IU  (56.18%)
  • Selenium: 39.14  µg  (55.92%)
  • Vitamin B3: 9.34  mg  (46.68%)
  • Vitamin K: 39.25  µg  (37.38%)
  • Vitamin B2: 0.62  mg  (36.24%)
  • Phosphorus: 260.76  mg  (26.08%)
  • Copper: 0.51  mg  (25.43%)
  • Vitamin B6: 0.43  mg  (21.4%)
  • Potassium: 740.98  mg  (21.17%)
  • Manganese: 0.37  mg  (18.49%)
  • Vitamin B1: 0.22  mg  (14.65%)
  • Vitamin B5: 1.39  mg  (13.92%)
  • Folate: 53.39  µg  (13.35%)
  • Zinc: 1.88  mg  (12.55%)
  • Magnesium: 41.96  mg  (10.49%)
  • Iron: 1.83  mg  (10.16%)
  • Calcium: 61.44  mg  (6.14%)
  • Fiber: 1.35  g  (5.41%)
  • Vitamin C: 4.17  mg  (5.05%)
  • Vitamin E: 0.74  mg  (4.97%)
  • Vitamin B12: 0.22  µg  (3.68%)
  • Vitamin D: 0.34  µg  (2.29%)

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