Chicken Marsala Noodle Soup

By zhanghengshuo

7 Person

40 Minutes

0 Calories

This soup is a classy, flavorful take on my classic homemade chicken noodle soup recipe. It incorporates all the classic flavors of Chicken Marsala- sauteed mushrooms, crispy prosciutto, & rich Marsala wine- into a comforting, cozy soup your entire family will love. Look no further for a deliciously filling vegetarian meal that the whole family will love!

Ingredients

Chopped fresh parsley
Pepper
Salt
8 oz. Wide egg noodles
1 tbsp. Dried oregano
2 cups Water
32 oz. Chicken broth
2/3 cup Marsala wine or cooking wine
1 package Baby bella mushrooms, washed & sliced
2 cloves Garlic, minced
1 Medium shallot, finely chopped
2 oz. Prosciutto, chopped
1 tbsp. Unsalted butter
1 tbsp. Olive oil
1 pound Chicken breasts, cooked & chopped

Method

01

In a large pot or dutch oven, heat the olive oil & butter over medium-high heat. Once heated, add in the chopped prosciutto. Cook until browned & crispy, about 2-3 minutes. Using a slotted spoon, transfer the prosciutto to a paper towel-lined plate. Set aside.
02

Add in the shallot & garlic. Saute for 2 minutes, then add in the sliced mushrooms. Cook another 2-3 minutes, stirring frequently. Pour in the Marsala wine & cook another 2 minutes.
03

Pour in the chicken broth & water. Add in the oregano. Turn the heat up to high to bring to a boil. Once boiling, add in the noodles. Turn down the heat to medium & continue on a low boil until the noodles are almost done. Add in the chopped chicken. Cook another 5-7 minutes. Season with salt & pepper, to taste.
04

When ready to serve, ladle into bowls & top with the crispy prosciutto & fresh parsley (if desired). Enjoy!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Noodle Soup Recipes

Chicken Marsala Recipes

Easy Chicken Recipes

Noodles Recipes

Chicken Marsala Noodle Soup

3.5

( By zhanghengshuo )

01 Information

Grade medium
Serving 7 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Chopped fresh parsley

Pepper

Salt

8 oz. Wide egg noodles

1 tbsp. Dried oregano

2 cups Water

32 oz. Chicken broth

2/3 cup Marsala wine or cooking wine

1 package Baby bella mushrooms, washed & sliced

2 cloves Garlic, minced

1 Medium shallot, finely chopped

2 oz. Prosciutto, chopped

1 tbsp. Unsalted butter

1 tbsp. Olive oil

1 pound Chicken breasts, cooked & chopped

03 Method

Step 1

In a large pot or dutch oven, heat the olive oil & butter over medium-high heat. Once heated, add in the chopped prosciutto. Cook until browned & crispy, about 2-3 minutes. Using a slotted spoon, transfer the prosciutto to a paper towel-lined plate. Set aside.

Step 2

Add in the shallot & garlic. Saute for 2 minutes, then add in the sliced mushrooms. Cook another 2-3 minutes, stirring frequently. Pour in the Marsala wine & cook another 2 minutes.

Step 3

Pour in the chicken broth & water. Add in the oregano. Turn the heat up to high to bring to a boil. Once boiling, add in the noodles. Turn down the heat to medium & continue on a low boil until the noodles are almost done. Add in the chopped chicken. Cook another 5-7 minutes. Season with salt & pepper, to taste.

Step 4

When ready to serve, ladle into bowls & top with the crispy prosciutto & fresh parsley (if desired). Enjoy!

04 Author