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.
Servings 8 Servings
Calories 174kcal
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
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.
Nutrition
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
