Instant Pot or Slow Cooker Chicken Marsala Soup
User Reviews
5.0
117 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
4 servings
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Calories
364 kcal
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Course
Main Course
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Cuisine
American
Instant Pot or Slow Cooker Chicken Marsala Soup
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Easy and delicious Instant Pot or Slow Cooker Chicken Marsala Soup combines all the classic chicken marsala flavors in a lighter soup version the whole family will love!
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Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons butter
- 3 tablespoons flour
- 1 pound mushrooms sliced
- 1 white or yellow onion diced
- 3 teaspoons minced garlic
- 1 cup Marsala Cooking Wine
- 6 cups chicken broth I used low sodium
- 2 tablespoons balsamic vinegar
- 8 ounces short noodles
- 1 teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- grated Parmesan cheese for serving optional
Instructions
INSTANT POT
- Set pressure cooker to SAUTE. Add butter, mushrooms, onions, and garlic to the pot and stir once butter is melted. Sprinkle in flour and stir everything to incorporate flour (it should coat the other ingredients in a paste-like coating).
- Stir in marsala cooking wine and simmer until thickened. Add chicken, chicken broth, and balsamic vinegar. Cover and set to PRESSURE COOK or MANUAL for 10 minutes.
- Do a quick release (turn steam valve to VENT and allow to depressurize until float valve drops, then remove lid). Set to SOUP setting. Remove chicken, shred with two forks, and return to pot.
- Once soup is boiling, add noodles and cook about 7 minutes or until noodles are tender. Add salt and pepper to taste, garnish with grated parmesan cheese if desired, and serve.
SLOW COOKER
- Complete step 1 above in a skillet on the stove over medium heat. Stir in cooking wine and simmer until thickened. Add to slow cooker along with chicken, chicken broth, and balsamic vinegar. Cover and set to HIGH for 2 hours or LOW for 4 hours.
- Remove chicken, shred with two forks, return to pot along with noodles. Cook 20-30 minutes on HIGH until noodles are tender. Season with salt and pepper to taste, and garnish with grated parmesan cheese if desired before serving.
Notes
- For a creamy version of this soup, replace one cup of broth with heavy cream and stir in 1/2 cup shredded parmesan cheese about 5 minutes before serving.
- For a thicker broth, stir in a corn starch slurry (2 tablespoons corn starch dissolved into 3 tablespoons cold water) just before adding the noodles.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
57g
(19%)
Protein
26g
(52%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
1957mg
(82%)
Potassium
1054mg
(30%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
38IU
(1%)
Vitamin C
30mg
(33%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 26g | 52% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 1957mg | 82% |
| Potassium | 1054mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 30mg | 33% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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