Listen to me, this Creamy Chicken Marsala soup is the perfect fall soup that presents like a full-on dinner party!
When I think of a fall soup that hits every single note (comforting, layered with flavor, and just a little bit fancy)…this one might be my top runner.
The brilliance of this meal is instead of twirling pasta or cutting into chicken cutlets, you’re dipping golden, buttery baguette slices into a velvety marsala broth. It’s like the weeknight version of a candlelit dinner…one pot, minimal dishes, maximum reward.
And listen to me, you cannot skip the baguettes with fig jam! Something about the slightly sweet, sticky, jammy preserves cuts through the creaminess and richness of this soup in a way that will have you going back for more!
This recipe started the way most of my recipes do: with a craving. I wanted something creamy but not heavy, elegant but still doable at 6:30pm when my brain has already clocked out. I wanted Chicken Marsala (from the Cheesecake Factory!!) but homemade and I wanted fall coded! The result? This insanely satisfying soup that will be on rotation all season long!
If you make this recipe, come back here and let me know, especially if you tried it with the fig jam toasts!
PrintCreamy Chicken Marsala Soup with Buttery, Fig Jam Toasts
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-5 1x
- Category: soups
Ingredients
For the soup:
2 Tbsp olive oil
1 Tbsp butter
1 small shallot, finely chopped
3 cloves garlic, minced
1 lb shiitake or baby bella mushrooms, sliced
3 tsp kosher salt
2 tsp freshly cracked black pepper
1/2 cup Marsala wine
4 cups chicken stock
1 cup heavy cream (or half and half for lighter version)
2 cups cooked, shredded chicken (rotisserie works perfectly)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
To Serve:
A drizzle of balsamic vinegar
Fresh thyme
Shaved Parmesan
For Buttered Baguette with Fig Jam:
Baguette, sliced
Butter
Fig Jam
Instructions
Sauté the Aromatics
Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add shallot and cook until translucent, 2-3 minutes. Stir in garlic and cook until fragrant (about 1 minute).
Cook the Mushrooms
Add the sliced mushrooms. Season with 1 tsp salt and 1 tsp freshly cracked black pepper. Sauté until deeply browned and their liquid has evaporated, about 8-10 minutes. (The key to browning them is not to touch them! Saute for 5 minutes on each side without touching or stirring them!)
Deglaze and Simmer
Slowly pour in the marsala wine and deglaze by scraping up any browned bits from the bottom. Stir in the chicken stock, Dijon mustard, Worcestershire, 2 tsp salt and 1 tsp freshly cracked black pepper. Bring to a simmer for 10 minutes.
Blend for Silkiness (optional but worth it)
Ladle about 2 cups of the soup into a blender and blend until smooth. Return it to the pot over medium-high heat.
To Finish
Stir in the cream and shredded chicken. Simmer on low another 5-10 minutes until heated through and slightly thickened. Taste and adjust seasoning.
Serve
Ladle into bowls, drizzle with balsamic and add fresh thyme and shaved Parmesan.
For Buttered Baguette with Fig Jam
Place the baguette slices on a sheet tray and drizzle each with a little bit of olive oil. Turn the oven to broil and add the sheet tray of baguettes. Allow to broil until the bread is golden brown. About 3-5 minutes.
Remove from oven and spread on some butter and a dollop of fig jam. Serve alongside the soup!
Notes
Storage & Freezer Notes
-
Store: Keeps 3-4 days in the fridge. Reheat gently on the stovetop (add a splash of broth or cream if thickened).
-
Freeze: Skip the cream until reheating. Cool completely, then freeze up to 3 months.
Delicious and well seasoned! Excellent meal