This Creamy Chicken Soup is everything you will love…slow simmered into a cozy, creamy, comforting soup. It is the perfect ‘one-pot’ dish. It is easy to make and fast. Everybody in your family will love it.
You will love Creamy Chicken soup for these three reasons.
- This soup is a crowd-pleaser. Even picky eaters adore the flavor of this soup. Like my kids!!! (I do have to skip the mushrooms on kids plate lol)
- Creamy Chicken soup is inexpensive but doesn’t look like a cheap meal.
- The recipe is a snap to make, and will be on your dinner table in no time!
Chicken Marsala Soup recipe
How do chicken soup and chicken marsala go together? Well, let me quickly explain! One of my favorite Italian dishes is chicken marsala means when I go to a really authentic Italian restaurant, I often order. I love creamy sauces, and mushrooms on top are the perfect bonus for me.
Looking for a recipe for chicken marsala? One that’s easy and all in one pot. And, a chicken marsala with a twist?
This recipe is inspired by Chicken marsala — tender chicken, mushrooms, a creamy, garlicky, wine-infused broth. It’s pretty much inevitable that this one will be a total winner.
It’s everything I love about a good creamy, cozy, a comfort soup. If you need a quick meal, grab some chicken and mushrooms at the store.
Let’s get cooking:
It’s such a hearty dish, and so flavorful. You know, that deep, rich, hearty savoriness that you just want to taste in all the things? It’s hard to explain clearly. I guess you’ll just have to make it and see for yourself! This soup is on heavy rotation in my house right now. We all love it and it’s just a comforting dish which can be made fast on a busy night.
Gather all your ingredients. There are actually not many and I would say. This meal is made in a couple of simple steps.
In a large dutch oven, start by sauteing your shallot until tender and fragrant, about 5 minutes. Stir occasionally; that way, they do not get burned if you wish to use your instant pot. Saute your shallots on the “saute” setting.
- 1 small shallot, peeled and diced
- 2 tbsp of grapeseed oil
When your shallot is translucent, add minced garlic and diced carrot. Saute for about 5 minutes. Garlic will get a nice aroma. Add gluten-free flour and stir well. This will make a roux and make your soup thicker later.
- 1 large carrot, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 tablespoons Gluten-Free flour
After you sautéed your carrots, add Marsala wine and chicken stock. You can add already cooked shredded chicken breast to make your cooking faster. I just add raw chicken breast and let it cook for 20 minutes.
What is 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. I personally use “dry” Marsalla. 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 of sherry vinegar instead.
The alcohol will “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.
- 2/3 cup Marsala wine
- 8 cups chicken stock
- 1 pound of chicken breast
Mushrooms will give the best flavor
The part about this soup that makes it taste so good is browning the mushrooms. You’ve got to let them brown in butter for a good 15-30 minutes until they get really dark in color. That’s where all the flavor is!!!
Roughly chop your mushrooms and saute with butter in your skillet. Sprinkle salt to taste. If you have favorite garlic salt with herbs, use that. You can use any mushrooms you like. I love a combination of beach mushrooms and shitake mushrooms. You can find both kinds of mushrooms in whole foods. I get mine at the international market: the more mushrooms, the merrier. If you are using Instant Pot, sautee your mushrooms separately in different skillets. I use mushrooms as topping for my soup.
- container of beach mushroom (8oz)
- container of shitake mushrooms (8oz)
- 2 tbsp of unsalted butter
- salt to taste
Raw chicken or cooked chicken for this recipe
Raw Chicken
If you used raw chicken, take your meat out of your soup after cooking. Roughly chop chicken meat into bigger chunks. This will also help you to see if the chicken is fully cooked or not. If not, chop it and put it back with all the juices and simmer on low for another 5-10 minutes. If you are using Instant Pot, you can use frozen meat and cook for about 10 minutes longer.
Cooked Chicken
If you are using already cooked chicken meat, just shred your meat and cook for 10 main on low. Since the chicken is already cooked, there is no worry about raw meat.
Lets finish this delicious soup
To make the soup creamy, add half & half. For a creamier version, you can add heavy cream. Just make sure not to cook on high. Otherwise, the cream will curdle.
You are welcome to use milk, cream, or any non-dairy substitute. We are Hal& half family, and that is what I like to use. Let simmer on low for a minute or two and turn off the heat.
- 1 cup of half & half
- 3-4 cups of chopped kale or spinach
Add roughly chopped kale. Do not cook your soup anymore. The heat of the soup will nicely wilt the kale leaves. If you are not a fan of kale, you can use spinach or omit greens altogether. Add your sauteed mushrooms and stir well together. My kids do not like mushrooms, so I make their bowls before I add greens and mushrooms and everybody is happy.
Serve with garlic bread, garnished with more fresh herbs like parsley and parmesan. Enjoy!
DOBROU CHUT!!!
Garlic bread
Garlic bread is very fast to make. Just mix olive oil with your favorite dry herbs, salt to taste and lots of fresh garlic is the key. Brush over your French baguette. My kids don’t eat garlic bread, so I can use regular bread, but a Gluten-Free baguette works the same.
Use griddle, skillet or outdoor Grill to make it crispy! So delicious.
Cooking tips:
- You can use already cooked and shredded chicken to make the soup even faster.
- This recipe is also perfect for Instant Pot.
- Leftovers are even better than fresh dinner! Just reheat and eat.
- Do not overcook your cream; simmer on low heat for a couple of minutes.
- I do not have good experience with freezing creamy sauces, so I would not recommend freezing this soup after adding cream.
Who inspired me?
Suppose you wonder who inspired this delicious recipe. You can find it here. GIMME some OVEN is the name of a blog. She makes delicious meals. I have tried a couple of her recipes and loved them all!
Other Dinner recipes to try
- Orange Chicken Everybody’s favorite take-out meal made at home.
- Czech Schnitzel – Pork Rizek – if you think Schnitzel is a complicated meal, you are wrong. It is effortless and delicious, and you should give it a try!!!
Until next time…!
DOBROU CHUT!
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