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Chicken Marsala Wild Rice Soup

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Are you a mushroom lover? Well, you might just die of happiness when you try this Chicken Marsala Wild Rice soup! ?

Chicken Marsala meets Wild Rice Soup

It’s basically the best of two different delicious dishes. Imagine if Chicken Marsala and Wild Rice soup had a baby. Are you thinking what I’m thinking? Yeah. That baby would be delicious.

Quick and Easy Recipe!

This recipe for chicken marsala wild rice soup is easy thanks to the use of fast-cook Rice-a-Roni and rotisserie chicken. Everything cooks on the stove top and produces a deliciously rich and creamy soup you’re going to love!

Check out this step-by-step video that shows how to make this lovely, earthy soup:

Classic Wild Rice Soup

Ever tried classic wild rice soup? If you haven’t and want to get acquainted with wild rice soup in its most basic homemade form, check out this recipe on Pinch of Yum.

If you’ve already tried wild rice soup or maybe you haven’t but you’re just ready to take it up a notch anyway, then you’re going to like what’s about to go on here.

We’re using two fancy French cooking terms here!

1. You’re using a mirepoix.

Let me take a moment to explain what’s happening here with this soup. First of all this soup’s flavor is based on a mirepoix. Don’t worry if you’ve never heard of a mirepoix before. A mirepoix is a blend of celery, carrots, and onions typically sauteed before adding liquid to make it a broth. (How to pronounce mirepoix)

In this case, we’re adding mushrooms to the classic mirepoix mixture.

Mirepoix with Mushrooms

2. We’re also creating a roux.

Yes, another French word. A roux is a mixture of flour and fat (usually butter but sometimes bacon fat) used to thicken up a sauce, stew or in this case, a soup.

I’m not telling you all these fancy French words to scare you off. This soup is really basic and easy to make despite all its fancy terminology. A roux is something I learned to make back when I first started to learn homemade cooking and I use this technique a ton from everything from gravy to sauces to soups.

Adding flour to create a roux

So in this case, since we’re sauteeing the mirepoix with butter, we simply need to add flour. The flour combines with the fat nicely wand forms a paste which dissolves much better with the broth we’ll add than if you were to try to add flour directly to broth. If you were to skip the step of combining the flour with the fat first, and just tried to add flour to the brother, you’d get a lumpy mess.

A dutch oven is a soup maker’s best friend

I typically make my soups in a dutch oven so that I can saute everything first and then add the remaining ingredients and cook everything using just one pot. If you’re using a crockpot, then you can either saute in a separate pan first, or skip sauteing and slow cook everything.

Or you can look into getting a crockpot with a saute feature.  If using an Instapot, it does have a saute feature so you can saute in the same pot. I guess that’s what people like them. I haven’t ever used one (yet).

Well, those are all the tips I can think to share with you. If you have any questions or feedback, please let me a comment! I think you’re going too love this soup and it will fast become one of your new favorites.

I bet you’ll also love…

My French onion soup with Marsala wine

All my soup recipes! Browse them all now. 🙂

This Chicken Marsala Wild Rice Soup was featured on Inspiration Monday!

Chicken Marsala Wild Rice Soup

Chicken Marsala Wild Rice Soup

Chicken Marsala Wild Rice Soup

If Chicken Marsala and Wild Rice Soup had a baby, this would be it! Chicken Marsala Wild Rice soup — the best of two different delicious dishes.
Author: Angela G.
5 from 7 reviews
Read Comments
Print Pin Rate
Course: Dinner, Lunch
Cuisine: American
Skill Level: Easy
Recipe Type: Chicken, Soups
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 Servings
Yield: 2 quarts soup


  • 1 cup cooked rotisserie chicken meat shredded
  • 6.2 oz Fast Cook long grain and wild rice
  • 1 small onion diced
  • 4 ribs celery diced
  • 1 cup fresh shredded carrots
  • 8 oz mushrooms chopped
  • ¼ cup butter
  • 2 tbsp flour
  • 6 cups chicken stock
  • ½ cup Marsala wine
  • ½ cup milk
  • salt and pepper to taste
  • Garnish with fresh chopped parsley if desired


  • Prepare wild rice as directed on box.
  • In a large pot, saute onion, celery, carrots and mushrooms in butter for about 4-5 minutes adding carrots, celery and mushrooms first then adding onions a minute later. Cook until translucent.
  • Next whisk in flour. Cook for a minute, stirring frequently. You're trying to cook the flour a bit to remove the floury taste.
  • Add shredded chicken, chicken stock and Marsala then bring to a boil. Reduce and simmer for 5 minutes.
  • Stir in cooked rice and milk and bring to a boil. Reduce heat and let simmer 5 more minutes then it's ready to serve. Add salt and pepper to taste.


Nutrition Facts

Calories: 174kcal | Carbohydrates: 14g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 346mg | Potassium: 419mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2504IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
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Monday 23rd of August 2021

Can you make this without the milk?

Angela G.

Monday 23rd of August 2021

Yes, you can make this recipe without milk. It will not be as creamy but will still be tasty. You can use a milk substitute if lactose is an issue. Something plain in flavor, that's not sweet would be ideal. You could also add a touch of sour cream if you're OK with lactose.


Friday 6th of August 2021

I an making Chicken Marsala tonight. I might have to change my mind. This sounds awesome except the carrots.

Angela G.

Friday 6th of August 2021

Hi Susan, Feel free to leave out the carrots if you don't like them. It won't make a huge difference. Let me know what you think if you try it!


Sunday 1st of December 2019

Thank you for sharing at the Fabulous Friday Linky Party Angela! We hope you can join us again this week >>