Attention Mushroom Lovers: This Chicken Marsala Wild Rice soup is a cozy-day dream come true.
★ Why You’ll Love this Recipe ★
Chicken Marsala meets Wild Rice Soup
This soup combine best of two differents 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.
What does this soup taste like?
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. Basically we're adding mushrooms and Marsala wine to create that signature chicken Marsala flavor that's oh-so-good.
Quick and Easy Recipe!
This recipe for Chicken Marsala Wild Rice Soup is super easy to make 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!
★ Ingredients You'll Need ★
- Rotisserie chicken. Light or dark meat or a mix of both is what I like to use.
- Fast-cook long grain wild rice. Be sure to get this variety so it cooks properly with the soup.
- Aromatic veggies: Onion, Celery, Carrots
- Mushrooms. White mushrooms work best but you could also use mini portabellas.
- Chicken stock for the broth
- Butter and Flour to thicken the broth.
- Marsala wine - The best type of Marsala wine to use is dry Marsala. It adds a rich, savory flavor to the dish, complementing the mushrooms and chicken without making the sauce too sweet. However, if you prefer a slightly sweeter sauce, you can opt for sweet Marsala, but traditionally, dry Marsala is the go-to choice for Chicken Marsala.
- Milk, half and half, or heavy cream to add a creaminess to the broth
- Season with salt and pepper to taste
★ How to Make this Soup★
Check out this step-by-step video that shows how to make this lovely, earthy soup:
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.
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.
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.
★ Tips ★
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.
★ More Recipes You'll Love ★
If you love Marsala wine, I bet you'll also love this...
French onion soup with Marsala wine
Could you eat soup for days?
Check out all my soup recipes! Browse them and be sure to Pin your favorites for later.
This Chicken Marsala Wild Rice Soup was featured on South Your Mouth!Inspiration Monday!
Chicken Marsala Wild Rice Soup
Ingredients
- 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 white mushrooms sliced
- ¼ cup butter
- 2 tablespoon flour
- 6 cups chicken stock
- ½ cup Marsala wine dry
- ½ cup milk
- salt and pepper to taste
Garnish
- fresh chopped parsley if desired
Mighty Mrs. is a #WalmartPartner.
Instructions
- 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.*
- 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.
Video
Notes
- You can purchase rotisserie chicken already shredded to save time.
- You want to cook the flour in the butter until it bubbles for about one minute. This cooks out the floury taste.
Beth says
What type of Marsala wine do you use? Regular wine or the cooking wine?
Angela G. says
Hi Beth, You can use regular or cooking wine. The best type of Marsala wine to use is dry Marsala. However, if you prefer a slightly sweeter sauce, you can opt for sweet Marsala, but traditionally, dry Marsala is the go-to choice.
Megan B Roach says
My boyfriend and I both love this soup. I use almond milk, ghee, and almond flour, as we have a limited diet but the soup still turns out perfect!
Angela G. says
Hi Megan, Thanks for sharing your tweaks. I'm so glad you and your boyfriend enjoy the soup!
Diane says
Can you make this without the milk?
Angela G. says
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.
Susan says
I an making Chicken Marsala tonight. I might have to change my mind. This sounds awesome except the carrots.
Angela G. says
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!
Erin says
Thank you for sharing at the Fabulous Friday Linky Party Angela! We hope you can join us again this week.