Hearty and flavorful crock-pot chicken marsala soup! All the delicious flavors of the classic chicken marsala in cozy soup form!
It’s March and I know everyone’s ready for Spring recipes! But, I’m not ready to let go of soup season just yet. This chicken marsala soup is now one of my favorite comfort food recipes. It’s so comforting. The broth is phenomenal and full of flavor thanks to Holland House marsala cooking wine.
This soup is made easily in a slow-cooker! I use my 7 QT. crock-pot and let it do all the work. All you have to do is add everything besides the noodles to the crock-pot. Then let it cook on low for 3.5-4 hours. Remove the chicken, shred it then add it back in. Then add the noodles and cook on high for little bit longer! It’s as simple as that.
If you plan on serving this soup immediately, I would suggest adding the noodles to the crock-pot and letting them cook in there. However, if you plan to save some for leftovers I would suggest cooking the noodles separately and adding them as you eat it.
This soup is hearty and super satisfying. Chicken soup is always my ideal comfort food. However, a lot of times I get sick of the basic chicken noodle recipe. This one has a little flare to it with the mushrooms and marsala cooking wine.
This post is sponsored by Crock-Pot, however all opinions are my own.Print
2 chicken breasts, boneless and skinless
1 lb. sliced baby bella mushrooms
2 cloves garlic, minced
2 carrots, peeled and chopped
1 small white onion, diced
3 tbsp butter or oil
1/2 cup Holland House marsala cooking wine
6 cups chicken stock
salt and pepper to taste
8 oz. pasta of choice, I used banza cavatappi
Chopped parsley, for topping
Grated parmesan, for topping, optional
In a large skillet over medium heat, add the oil or butter.
Once melted (if using butter) add mushrooms and onion. Let cook about 5 minutes, stirring occasionally.
Add garlic and cook another minute, stirring around frequently.
Transfer mushrooms, onion and garlic to the crock-pot.
Add chicken breast and season with salt and pepper.
Add carrots, chicken stock and Holland House marsala wine.
Cover and cook on low for 3.5-4 hours or until chicken is cooked through and can be easily shredded.
Transfer cooked chicken to a cutting board and shred with a fork.
Add back to the crock-pot.
If you’re saving some soup for leftovers, I would suggest cooking the noodles separately (according to package instructions) and adding them as you eat/serve the soup.
If serving soup immediately, add your noodles and cook on high for 15-18 for regular noodles, or 10-12 for Banza – or until the noodles are soft. You don’t want them to get too soft because they continue to cook while the soup is still hot.
Top with some fresh chopped parsley and grated parmesan if desired, enjoy!