Love chicken marsala? This version has all the savory delight of the original, with the added bonus of being a comforting bowl of soup! And it goes together quickly, for an easy and tasty meal that’s even better as leftovers! Serve with/over cauli mash for a heartier meal.

Chicken Marsala Soup

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Keyword: low carb, paleo
Servings: 4
Calories: 354kcal


  • 1 Dutch oven or other heavy soup pot


  • 8 oz cremini mushrooms sliced
  • 4 scallions chopped, white & green parts separated
  • 3 cups cooked chicken diced
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ cup marsala wine
  • 6 cups chicken bone broth


  • Heat a heavy soup pot or Dutch oven over medium heat.
  • Add olive oil and mushrooms and cook, stirring occasionally, until mushrooms start to release their juices, about 5-7 minutes.
  • Add salt and pepper.
  • Add white parts of onion to pan and cook for 1-2 minutes, stirring occasionally.
  • Add the marsala wine and increase heat to high.
  • Cook until wine has reduced to 1/3 of its original volume, approximately 5 minutes, stirring occasionally.
  • Add chicken broth and chopped cooked chicken and bring to a boil.
  • Reduce heat to just below medium.
  • Simmer until heated through, approximately 4-5 minutes.
  • Remove from heat.
  • Serve immediately, or let soup cool and then store it in an airtight glass container in the fridge for up to a few days. (It's even better when it's had a day or two for the flavors to meld!)
  • When serving, top with green parts of scallions.


Calories: 354kcal | Carbohydrates: 9g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 86mg | Sodium: 1976mg | Potassium: 622mg | Fiber: 1g | Sugar: 5g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg