Instant Pot or Slow Cooker Chicken Marsala Soup

Name: Instant Pot or Slow Cooker Chicken Marsala Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 chicken breast; 2 tablespoons butter; 3 tablespoons flour; 1 pound mushrooms; 1 white onion; 3 teaspoons garlic; 1 cup marsala wine; 6 cups chicken broth; 2 tablespoons balsamic vinegar; 8 ounces noodles; 1 teaspoon salt; ¼ teaspoon black pepper; Parmesan Cheese

User Reviews

5

78 reviews

Excellent

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings
4 servings
Calories
364 kcal
Course
Main Course
Cuisine
American

Instant Pot or Slow Cooker Chicken Marsala Soup

Daniel Levine

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This Chicken Marsala Soup features boneless skinless chicken breasts cooked with mushrooms, onions, and garlic in a mixture of Marsala cooking wine, chicken broth, and balsamic vinegar. The soup includes short noodles added near the end of cooking. It combines the flavors of Marsala mushrooms and chicken in a broth-based soup that can be prepared quickly in an Instant Pot or slowly in a slow cooker. Optional Parmesan cheese adds richness at serving.

Description

Instant Pot or Slow Cooker Chicken Marsala Soup blends sautéed mushrooms, onions, and garlic with Marsala cooking wine and chicken broth to create a flavorful base. Chicken breasts cook within this broth, infusing the soup with savory depth. The addition of balsamic vinegar adds subtle acidity that balances the richness of the mushrooms and wine. When cooked in the Instant Pot, flour added during sautéing thickens the soup slightly, coating ingredients with a gentle paste-like texture.

Short noodles cooked near the end provide substance and a tender bite, making the soup more filling. Adding Parmesan cheese as a garnish enhances creaminess and umami. The slow cooker method replicates the same flavors, beginning with sautéed mushrooms and onions prepared separately before combining with other ingredients.

Serving this soup warm makes for a comforting meal that pairs well with crusty bread or simple sides. It can serve as a hearty lunch or a lighter dinner option.

Notes indicate a creamy variation by substituting some broth with heavy cream and stirring in Parmesan cheese before serving. To thicken the broth, a cornstarch slurry can be added just before the noodles. These variations allow customization based on texture and richness preferences.

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Ingredients

Servings

2 chicken breast boneless skinless
2 tablespoons butter
3 tablespoons flour
1 pound mushrooms sliced
1 white onion diced, or yellow onion
3 teaspoons garlic minced
1 cup marsala wine cooking wine
6 cups chicken broth I used low sodium
2 tablespoons balsamic vinegar
8 ounces noodles short
1 teaspoon salt or to taste
¼ teaspoon black pepper or to taste
Parmesan Cheese optional, grated, for serving

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Instructions

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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, replace one cup of broth with heavy cream and stir in ½ cup shredded Parmesan cheese about 5 minutes before serving.
To thicken the broth, add a slurry of 2 tablespoons cornstarch dissolved in 3 tablespoons cold water just before adding noodles.

Nutrition Information

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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%)

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%