This delicious, light soup delivers the classic flavors of Chicken Marsala, and if that wasn't enough pair it with my cheddar bay biscuits for a delightful treat. The earthy combination of fresh mushrooms, green onion, and Marsala wine make for a winning combination that is light enough for a warm summer day, yet rich enough for a cool fall evening. Thanks to the addition of pre-cooked chicken breasts, you can have this homemade dish on the table in less than 30 minutes.
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What is chicken marsala?
Chicken Marsala is an Italian dish of chicken escalopes in a Marsala wine sauce. Chicken escalope is basically a butterflied chicken breast. It is also a chicken breast that has been tenderized with a mallet or the handle of your knife. Marsala is a wine and mushroom sauce that is so delicious you could almost drink it. I did drink some and it was delicious. Had to taste test to make sure it was right. 🙂
What does chicken marsala taste like?
Marsala sauce is a very rich Italian sauce with a strong earthy, flavor. The earthiness comes from the mushrooms and the wine, key ingredients in this sauce. There is a fresh, bright taste to Marsala sauce from herbs like thyme as well as a subtle sweetness enhanced by sauteed onions
Can you freeze chicken marsala?
Yes, you can freeze chicken marsala. It will keep in the fridge for up to 4 days and you can freeze it for up to 3 months. I will have to include this recipe in my freezer meals post. I love cooking on Sundays and freezing the meals for use later in the week or the following weeks. Making freezer meals saves me a ton of time.
Can you make chicken marsala in a dutch oven?
Yes, you can and it comes out delicious. Now I will share a video from 1960 hiker dude who does a wonderful job of explaining how to make this dish in a dutch oven. His recipe is different but the method is the same. I hope you enjoy your chicken marsala.
What is in a Marsala Sauce?
Marsala sauce made of mushrooms, marsala wine, and onions. You can make a creamy version by adding heavy cream. A healthy hack you can use silken tofu and olive oil to achieve that creamy texture.
What should I serve with chicken marsala soup?
I recommend making your own bread to dip in this wonderful tasting soup. That way you know all of the ingredients that are in it. You can make these great tasting copycat cheddar bay biscuits and enjoy all of the flavors and textures combined. If you are using a store-bought bread check out my low point bread list for healthier options.
More great side dishes for chicken marsala
- Green beans
- Asparagus
- A side salad
- Garlic parmesan noodles
- Mashed potatoes
More great chicken recipes
More Tasty Recipies From SmileysPoints
Saucy Chicken and Rice
Chili and Cornbread
Cheddar Bay Biscuit copycat Recipe
23 Point Meal Plan
More fantastic soup recipes
I love soup season
More Instant Pot recipes
BLUE PLAN: 3 Points
GREEN PLAN: 5 Points
PURPLE PLAN: 3 Points
Instant Pot Chicken Marsala Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
3 T. extra virgin olive oil
8 oz. white mushrooms, sliced
1/2 tsp Thyme leaves
Sea salt and black pepper, to taste
4 green onions, ends removed and chopped thin, white and green parts separated
2/3 c. dry Marsala wine
6 c. chicken stock, preferably organic
3 c. boneless, skinless, chicken breast, shredded
Instructions
Put your Instant pot on saute and the medium setting.
Add olive oil, thyme, mushrooms, and white parts of the onions
Saute until the onions begin to brown and the mushrooms start to release their juices, approximately 6-7 minutes. Season with salt, and pepper to taste.
Increase to high and add the Marsala wine. Cook until the wine has reduced to 1/3 of its volume, approximately 4-5 minutes.
Add chicken stock and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add shredded chicken to the pot.
Pressure cook for 5 minutes natural release for 10 minutes
Release remaining pressure, ladle into individual soup bowls.
Garnish with green parts of onion and serve immediately.
Notes
You can garnish with crushed red pepper for a little added color and a touch of heat.
- Prep Time: 10
- Cook Time: 20