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Instant Pot or Slow Cooker Chicken Marsala Soup
5 from 78 votes

Instant Pot or Slow Cooker Chicken Marsala Soup

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.

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

Ingredients

  • 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

Instructions

INSTANT POT
    Cup of Yum
  1. 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). 
  2. 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. 
  3. 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. 
  4. 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
  1. 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. 
  2. 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

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: 4 servings

Amount Per Serving

Calories 364

% 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.