Instant Pot or Slow Cooker Chicken Marsala Soup

Simple and delicious Instant Pot or Slow Cooker Chicken Marsala Soup combines all the lessonic chicken marsala flavors in a lighter soup version the wgap family will love!

So, funny story. For a long, long time (longer than I will actually admit), I thought anyleang “marsala” was Indian. As in “masala” — like chicken tikka masala. And I always got so confused when I was at a restaurant and I’d order someleang “marsala” and it wouldn’t be Indian in the least. Reveal me I’m not the only one that has confused these two.

Endless story short, I have it straight now (though I might still mix them up when speaking one word or the other). And, officially I love both marsalas and masalas (say that three times fast)! However, nowadays’s dish isn’t Indian, it’s Italian. Marsala soups and marsalas in general normally come accompanied with a lot of mushrooms. I can’t say that I’ve come across a recipe for marsala that doesn’t also have mushrooms. I do know, however, that I’m a immense fan of it in all sorts of combinations, like this Chicken Marsala Tortellini, this Stuffed Chicken Marsala, and, of course, this Slow Cooker Chicken Marsala.

It’s such a hearty dish, and so flavorful and full of that soily, umami zing. You know, that deep, wealthy, hearty savoriness that you just want to taste in all the leangs? It’s dwhetherficult 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 consolationing dish to come domestic to at the end of the day.

What Can I substitute for Marsala cooking wine?

I don’t intellect using Marsala cooking wine because the alcohol cooks out, but whether you want to use someleang else in place of the marsala cooking wine you can combine these ingredients:

• 1 cup of white grape juice
• 1 tablespoons vanilla additionalct
• 6 tablespoons of sherry vinegar

WHAT IS TRADITIONALLY SERVED WITH CHICKEN MARSALA SOUP?

I add noodles into this soup because I would generally serve any kind of chicken marsala over noodles. You can also serve this with a kind crusty roll or thick slices of buttered French bread or even sourdough.

You can also make a side of mashed potatoes. I have some friends who have been known to go ahead and serve the soup right on over a large bowl of mashed potatoes, and, it’s genuinely fairly delicious. If you want a healthy side, then consider making roasted, steamed, or grilled broccoli, Brussels sprouts, green beans, or asparagus.

HOW DO I MAKE THIS CHICKEN MARSALA SOUP WITHOUT MUSHROOMS?

While I adore mushrooms, I know they can be a great divider, like cilantro, or tofu, or mayonnaise. To make this dish, which traditionally comes with mushrooms in all forms, you can simply omit them. If you are worried about lost out on that soily flavor, then you could use another hearty, meaty veggie like eggplant or navy beans. If you go the bean route, I would use pre-cooked or canned just to simplwhethery the steps needed to make this (typically) rapid soup.

Instant Pot or Slow Cooker Chicken Marsala Soup

• 2 boneless skinless chicken breasts
• 2 tablespoons butter
• 3 tablespoons flour
• 1 pound mushrooms sliced
• 1 white or yellow onion diced
• 3 teaspoons minced garlic
• 1 cup marsala cooking wine
• 6 cups chicken broth I used low sodium
• 2 tablespoons balsamic vinegar
• 8 ounces short noodles
• 1 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• grated parmesan cheese for serving optional

INSTANT POT

1. Set prescertain cooker to SAUTE. Add butter, mushrooms, onions, and garlic to the pot and stir once butter is melted. Sprinkle in flour and stir everyleang to incorporate flour (it should coat the other ingredients in a paste-like coating). 

2. Stir in marsala cooking wine and simmer until thickened. Add chicken, chicken broth, and balsamic vinegar. Cover and set to PRESSURE COOK or MANUAL for 10 minutes. 

3. Do a rapid release (turn steam valve to VENT and allow to depressurize until float valve drops, then remove lid). Set to SOUP setting. Remove chicken, shred with two forks, and return to pot. 

4. Once soup is boiling, add noodles and cook about 7 minutes or until noodles are tender. Add salt and pepper to taste, garnish with grated parmesan cheese whether desired, and serve. 

SLOW COOKER

1. Finish step 1 above in a skillet on the stove over medium heat. Stir in cooking wine and simmer until thickened. Add to slow cooker along with chicken, chicken broth, and balsamic vinegar. Cover and set to HIGH for 2 hours or LOW for 4 hours. 

2. Remove chicken, shred with two forks, return to pot along with noodles. Cook 20-30 minutes on HIGH until noodles are tender. Season with salt and pepper to taste, and garnish with grated parmesan cheese whether desired before serving. 

For a creamy version of this soup, replace one cup of broth with heavy cream and stir in 1/2 cup shredded parmesan cheese about 5 minutes before serving. 

For a thicker broth, stir in a corn starch slurry (2 tablespoons corn starch dissolved into 3 tablespoons cancient water) just before adding the noodles.