Chicken Marsala Soup

Chicken Marsala Soup

from unboundwellness.com
50 min

This chicken marsala soup has all of the flavors you love about chicken marsala but in a nourishing soup! This healthy recipe is easy to make paleo, whole30, and AIP.

Ingredients

  • 1 lb chicken breast, cubed
  • 3/4 tsp sea salt, divided
  • 1/4 tsp black pepper, divided (omit for AIP)
  • 2 tbsp olive oil
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 2 cups baby bella mushrooms, sliced
  • 1 tbsp arrowroot starch
  • 5 1/2 cups chicken broth
  • 1/4 cup marsala wine (sub 3 tbsp sherry vinegar for whole30/AIP)
  • 1/4 cup coconut milk
  • 2 tsp basil, chopped
  • 2 tbsp fresh parsley, divided
  • 2 cups spinach
  • Optional- 1 1/2 cup gluten free pasta, cooked (sub 1 1/2 cups zucchini noodles to keep grain free)

Directions

  1. 1

    Season the chicken with salt and pepper. Heat the oil in a large stock pot or dutch oven and add the chicken. Saute until internal temperature reads 165 F. Set aside.

  2. 2

    Add the onion to the pot and saute for 4-5 minutes or until lightly translucent. Add the garlic and mushrooms and saute for another 3-4 minutes or until the mushrooms are lightly fork tender. Add the arrowroot and stir to coat.

  3. 3

    Add the chicken back to the pot. Pour in the broth, marsala, coconut milk, and season with salt, pepper, basil, and parsley. Stir well to combine.

  4. 4

    Bring to a low simmer and allow to simmer for 25-30 minutes. Add the spinach at the end and the optional pasta (see notes) or zucchini noodles. Stir until the spinach is wilted.

  5. 5

    Serve topped with additional parsley and seasoning to taste.