chicken marsala soup

chicken marsala soup

I’m gonna show you how to turn a fave Italian dish into a belly-warming spoon slurping good for your soul chicken soup! Chicken Marsala Soup!

Recipe of Chicken Marsala

Looking for a recipe of chicken marsala? One that’s easy and all in one pot. And, a chicken marsala with a twist? 

Chicken Marsala Soup Recipe

How do chicken soup and chicken marsala go together? Well, let me quickly explain! One of my most favorite Italian dishes is chicken marsala mean when I go to a really authentic Italian restaurant, that’s what I oftentimes order, and even when I go to a great chain restaurant like Carabbas Italian Grill, yep, it’s chicken marsala for me!

Creamy Chicken Marsala Recipe

Now I love creamy chicken and a good creamy chicken marsala recipe will focus on the creaminess. That’s what you’re going to get in this dish. Lots of creamy thick broth that is thickened by these tender noodles. 

Sides with Soups

Who doesn’t like sides with soups! Me me! And, here are some that I’d surely serve with this chicken piccata soup! Be bold. Be adventurous! 

Naan Bread Smoked Salmon Squares

Easy Thin Crispy Cornbread

Queso Cotija Buttermilk Corn Slaw

Crunchy Veggie Olive Salad

Cumin Coriander Chopped Salad

Easy Creamy Chicken Marsala

Sometimes there may be a hesitation to make chicken marsala because you might think it’s complicated, but you’ll know instantly that this is an easy creamy chicken marsala soup that’s got a few steps with a a shortcut, the chicken marsala sauce. 

One Pot Chicken Marsala

We all love one-pot wonders. Saves time and clean up. This one pot chicken marsala will be your go to for your family dinner. Just add a salad and some bread and you’re sitting down to gourmet soup!

Chicken Marsala Sauce

Since I’d seen a new Campbell’s product at the store (yes, new for me), their packaged marsala sauce, I thought I’d give it a whirl in a new twist. Using this sauce in a in a chicken soup! I mean I could put all the essential things into a traditional chicken soup. Then use this marsala sauce and make it even better by adding more mushrooms. That’s really the big drawback of this sauce. It’s rather skimpy on the mushrooms.

And, that’s what makes chicken marsala, chicken marsala! Otherwise overall, this sauce has nice flavors and it made the making of this soup pretty painless and easy. Sometimes life just calls for that, right? It’s ok to simplify your life, take some shortcuts and eat at home cooking it in your own kitchen rather than not doing so because you detest being chained to the kitchen!

Here’s to peace and making life easier!  xoxo ally

Check out some other great Italian dishes I’ve morphed into soups!

Chicken Piccata

Chicken Cacciatore 

chicken marsala soup

chicken marsala soup

chicken marsala soup

Yield: 6 hungry eaters

I'm gonna show you how to turn a fave Italian dish into a belly-warming spoon slurping good for your soul chicken soup! Chicken Marsala Soup!


  • 4-5 cups chicken meat, shredded and chopped, a rotisserie chicken from the grocery store is perfect
  • ½ cup chopped sweet onions
  • 4 cups chicken broth, divided
  • 1 (9 oz.) package Campbell’s Marsala Skillet Sauce (after pouring out, rinse the container with ½ cup water and use in the soup) + 1/2 cup water to rinse package
  • 2 cups wide egg noodles
  • 1 Tbl. Corn starch + 1 Tbl. Water, mixed into a paste
  • 1 cup sliced celery
  • 1 cup sliced baby bella mushrooms, can use any type of mushroom
  • 1 tsp. sea salt
  • ½ tsp. red chili flakes
  • ½ cup rough chopped fresh basil and flat Italian parsley


Put the chicken, onions, two cups of chicken broth, the marsala sauce (plus water to rinse out the package) into a large stew pot over medium heat. Let this cook about 25 to 30 minutes. Reduce the heat to low, add the egg noodles and cook about five minutes.

Increase the heat to medium and drizzle in the cornstarch mixture; whisk and stir into the broth. This cornstarch slurry will thicken the broth somewhat.

Add the remaining chicken broth, blend, reduce heat to low, cover with a lid, and let the noodles absorb the sauce/broth for about 5 to 7 minutes.

Finally, add the celery, mushrooms, salt, and chili flakes and let the soup cook on low another about 7 to 8 minutes.

About 15 minutes before serving, toss in the fresh basil and parsley, blend. You want the herbs to remain a nice bright green when serving.


Campbell's Chicken Marsala Sauce is available at most grocery stores like WalMart, Krogers, Lowes Food Stores, Food Lion, etc., and on

I prefer more crisp celery and al dente mushrooms in my soup. IF you want them more cooked, add the celery and mushrooms BEFORE the noodles and cook about ten minutes. Then proceed with cooking the noodles in the soup.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

chicken soup

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  1. Martha D. says:

    Don’t the egg noodles get mushy cooking all that time?

    1. Hi, Martha! I so appreciate your comment…I’ve made some edits. Please check and let me know whatcha think. Always need to hear back from you on these things! Take care and enjoy! ~ally

      1. I think I’m missing the edits. When you add the noodles initially, you cook 8 to 10 minutes, then the cornstarch mixture, cooking for another 8 to 10 minutes, allowing for the noodles to absorb the sauce. Then add remaining ingredients and simmer another 7 or 8 minutes(except for the herbs added about 15 minutes prior to serving.) I want to be sure I have that right before trying. I’m wondering if I should use those frozen Reames noodles that tend to take longer to cook or the regular egg noodles. Maybe this is more “stew” like than brothy which is why my pandemic sick brain is having difficulty. Before I don the mask and head to the store, where I get crabby super fast, I want to buy the right stuff.

        1. Oh, dear, Martha! You’ve made me laugh, and gosh know, w/my pandemic brain I need that, too! Thank you, luv! I used regular (dried like pasta) wide egg noodles.

          I haven’t tried the frozen Ramen kind. But, will surely check them out. I’ve clarified, hopefully, more details in the recipe. The liquid is a cross between broth and a creamy broth, if that makes sense.

          OK, you’ve got your marching orders angel! Don your PPEs and hit the outside world, but be very keeeerrrrful! I want you to report back w/your soup! xox ~ally

    1. Thank you, Megan! It’s one of those super comforting bowls of love/! xox ~ally

    1. Oh, you sweet girl!! I must say it’s good!! xo ~ally

    1. LynneeePoo!! Thank you, angel…yep, a new soup!! xo~ally

    1. I’m thinking it qualifies as ‘comfort’ food Stevie Wonder! Thank you!! xo ~ally

  2. delicious Ally, I so love Marsala wine… just perfect with chicken or pork. I always have a bottle in the store cupboard so I’ll be whipping up a big pot of this lovely soup asap ♥

    1. And, I so wish I could sit down at your table and break bread w/you, Dor!! xoxo ~ally

  3. Soup… All year ’round! I absolutely love chicken marsala, and this chicken marsala soup sounds just incredible! Love it!

    1. Thank you, sweet friend! And, thank you for the tweet of this recipe!! xo ~ally

  4. Comfort soup at its best Alice! Looks heavenly!!

    1. Hadia, luv!! Thank you…yes, true comfort food xoxo ~ally

    1. Thank you for swinging by, Rebecca! I think you’ll love it! Very much #comfortfood! xox

    1. Thank you, luv! It’s really a hearty tasty soup! Sure hope you try it!! Thanks for swinging by and visiting 🙂 xoxo

    1. Miss Jenni! I must say this is one deeelish soup! I’m so happy to have you hanging out w/me in the kitchen, luv! xo

    1. Thank you, sweet girl! xo ~ally

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