chicken Marsala soup
photo by Jennifer Johnson
This recipe pairs chicken-soup comfort with the luxurious flavors of chicken Marsala. For additional richness, stir in a touch of heavy cream at the end.
6 ounces egg noodles
3 tablespoons unsalted butter
4 slices prosciutto
3 boneless, skinless chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large onion, sliced
1 pound portobello mushroom caps, halved and sliced
2 cloves garlic, minced
3/4 cup Marsala wine
Juice from 1/2 lemon
5-6 cups low-sodium mushroom (vegetable or chicken) stock
1/4 cup heavy cream, optional
Bring a large pot of water to a boil. Add noodles and cook for 6-8 minutes, until al dente. Drain and set aside.
Return large pot (or Dutch oven) to stovetop. Add butter and place over medium heat. When butter is foaming, add prosciutto and cook until browned, about 5 minutes. Remove from pan and place on a paper towel-lined plate. Set aside.
Season both sides of chicken with salt and pepper and carefully place in pan. Cook until both sides are browned, and chicken is cooked through, 10-15 minutes (depending on thickness). Remove from pan and transfer to a large plate. Allow to cool, then shred into bite-sized pieces.
Add onion and mushrooms to pan and cook for 10 minutes. Add garlic and cook for another minute. Return chicken and its juices to pan. Add Marsala, lemon juice, and stock and bring to a simmer, cooking for 15 minutes. Season with salt and pepper. Gradually stir in cream, if desired.
To serve, place equal amounts of noodles into serving bowls. Ladle servings of soup onto noodles. Garnish with prosciutto.