This chicken marsala soup has all of the flavors you love about chicken marsala but in a nourishing soup! This healthy recipe is easy to make paleo, whole30, and AIP.

What is Chicken Marsala?

Chicken Marsala is a classic Italian dish made with floured chicken, mushrooms, herbs, and is cooked in a rich sauce made with Marsala wine. It’s often served with a side dish like pasta, vegetables, or a side salad. If you go into pretty much any Italian restaurant in America, you’re very likely going to find chicken marsala on the menu!

This recipe is a bit of a spin on classic chicken marsala! It takes all of the core ingredients and flavors from chicken marsala and reimagines it as a hearty soup! This soup is super versatile and can be made into just a healthy dish with gluten-free pasta as an addition or you can keep it Paleo, whole30, and AIP by keeping it pasta free and sticking with just the basics.

How to make Chicken Marsala Soup

1. Cook the chicken: Season the chicken with salt and pepper. Heat the oil in a large stockpot or dutch oven and add the chicken. Saute and set aside
2. Cook the vegetables: Add the onion to the pot and saute. Add the garlic and mushrooms and saute for another 3-4 minutes or until the mushrooms are lightly fork tender. Add the arrowroot and stir to coat.
3. Simmer and combine the soup: Add the chicken back to the pot. Pour in the broth, marsala, coconut milk, and season with salt, pepper, basil, and parsley. Stir well to combine. Bring to a low simmer and allow to simmer for 25-30 minutes. Add the spinach at the end and the optional pasta or zucchini noodles. Stir until the spinach is wilted. Serve topped with additional parsley.

Can you use something other than marsala wine?

Yes! You can also use sherry vinegar as an alternative, but it will have a different flavor.

Can you omit the coconut milk or use another alternative?

The coconut milk is just to make the soup creamy, so you can easily leave it out if you’d like. You can use something like an almond milk creamer.

The Ingredients

Chicken breast

Baby Bella mushrooms

It wouldn’t be chicken marsala without these!

Spinach

This adds more Italian flavor and nutrients to the dish.

Chicken broth, marsala wine, and coconut milk

This is the broth base for the soup. See the above for alternatives!

Arrowroot starch

This is a thickener for the soup. I haven’t tried other alternatives, but you can try something like tapioca starch as well.

Garlic, onions, parsley, and basil

These add the signature Italian flavors to the dish.

Gluten-free pasta (or zucchini noodles)

This is an optional step altogether, but I think it really adds more body to the soup and makes it a full one-pan meal. I love Jovial pasta as a GF pasta, but you can also add zucchini noodles to keep it grain-free.

You’ll also love…

• Lasagna Soup
• Paleo Chicken Marsala
• Greek Lemon Chicken Soup

Chicken Marsala Soup

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★★★★★

5 from 2 reviews

• Author: Michelle
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This chicken marsala soup has all of the flavors you love about chicken marsala but in a nourishing soup! This healthy recipe is easy to make paleo, whole30, and AIP.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast, cubed
• 3/4 tsp sea salt, divided
• 1/4 tsp black pepper, divided (omit for AIP)
• 2 tbsp olive oil
• 1/2 onion, diced
• 4 cloves garlic, minced
• 2 cups baby bella mushrooms, sliced
• 1 tbsp arrowroot starch
• 5 1/2 cups chicken broth
• 1/4 cup marsala wine (sub 3 tbsp sherry vinegar for whole30/AIP)
• 1/4 cup coconut milk
• 2 tsp basil, chopped
• 2 tbsp fresh parsley, divided
• 2 cups spinach
• Optional- 1 1/2 cup gluten free pasta, cooked (sub 1 1/2 cups zucchini noodles to keep grain free)

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Instructions

1. Season the chicken with salt and pepper. Heat the oil in a large stock pot or dutch oven and add the chicken. Saute until internal temperature reads 165 F. Set aside.
2. Add the onion to the pot and saute for 4-5 minutes or until lightly translucent. Add the garlic and mushrooms and saute for another 3-4 minutes or until the mushrooms are lightly fork tender. Add the arrowroot and stir to coat.
3. Add the chicken back to the pot. Pour in the broth, marsala, coconut milk, and season with salt, pepper, basil, and parsley. Stir well to combine.
4. Bring to a low simmer and allow to simmer for 25-30 minutes. Add the spinach at the end and the optional pasta (see notes) or zucchini noodles. Stir until the spinach is wilted.
5. Serve topped with additional parsley and seasoning to taste.

Notes

Keep in mind the alcohol in the marsala wine will cook off. You can still sub sherry vinegar as an alterative.

If you intend to eat the soup later, store the pasta seperately and combine when ready to serve.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

• Prep Time: 10
• Cook Time: 40
• Category: Main Dishes
• Method: stove top
• Cuisine: Italian inspired

Nutrition

• Serving Size: 1 serving
• Calories: 273
• Fat: 13.9g
• Carbohydrates: 8.4g
• Fiber: 1.2g
• Protein: 30g

Keywords: chicken marsala