Chicken Marsala Soup

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Servings: 4 Prep: 30 min Dairy Free GAPS Gluten Free Low Carb Mediterranean Paleo Simple Soup: Hot Stovetop Added 3 months ago Updated 3 months ago

Ingredients

8 ounces cremini mushrooms 4 green onions 1 ½ pounds cooked chicken 3 tablespoons extra virgin olive oil sea salt, to taste ground black pepper, to taste ⅔ cup marsala wine 6 cups chicken broth

Instructions

1. Slice mushrooms. Chop green onions, separating white and green parts. Shred chicken.

2. Heat a heavy soup pot or Dutch oven over medium-high heat.

3. Add olive oil and mushrooms and cook, while stirring occasionally, until mushrooms start to release their juices, about 6-7 minutes. Season with salt and pepper, to taste.

4. Add white parts of onion to pan and cook for 1-2 minutes, stirring once or twice.

5. Increase heat to high and add marsala wine. Cook until wine has reduced to 1/3 of its volume, about 4-5 minutes.

6. Add chicken broth and shredded chicken and bring to a boil. Reduce heat to just below medium. Simmer until heated through, approximately 4-5 minutes.

7. Remove from heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately.