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Creamy chicken marsala soup made with marsala wine and pillowy soft gnocchi. This cozy soup is full of veggies and nourishing bone broth.
Italian style soups are such a comfort food during the winter. Recently, I've also been making zuppa toscana and tuscan white bean soup and I can't seem to get enough. It's perfect for when you want pasta but in a warm and cozy soup. This soup pairs well with a crusty loaf of bread and some shredded parmesan cheese. I like to dip my bread into soups like this.
This soup is perfect for weeknights or weekends as you can either prepare it on the stovetop, slow cooker, or instant pot! Since it's made in one pot, there's very minimal cleanup.
I personally like to make this soup in the instant pot or slow cooker (if I have a little more time). It's nice to just dump everything in the pot and let it cook.
Since we are now getting into the coldest and darkest time of year, why not cozy up with a warm bowl of creamy soup? If you're not a huge creamy soup person, don't worry because this soup is only slightly creamy. You can adjust the creaminess as desired.
For the gnocchi, you can use store bought or make your own! Recently, I've been buying a grain free gnocchi so that my whole family can enjoy it (since my daughter has food allergies).
Ingredients
2 tbsp butter
1 yellow onion diced
6 cloves garlic minced
8 oz cremini mushrooms chopped
2 carrots chopped
2 celery chopped
1 cup marsala wine (can substitute with a sweet red wine)
4-6 cups bone broth
1 tbsp dried thyme
1 lb chicken breast or thighs
12 oz gnocchi (I use gluten free)
½ cup heavy cream
For serving
parmesan cheese shredded
parsley chopped
Instructions
In a medium pot or dutch oven over medium-high heat, sauté the onion, garlic, mushrooms, carrots, and celery in two tablespoons of butter until the veggies have softened.
Next, add in the marsala wine and let it simmer for 30-60 seconds before adding the bone broth, thyme, and chicken. Let the pot simmer for 20-25 minutes.
Once the chicken is fully cooked, remove it and shred it before adding it back into the pot.
Bring the pot to a boil and add in the gnocchi. Let it boil until the gnocchi is soft enough to be pierced by a fork.
Turn off the heat and stir in the cream.
Serve the soup into bowls and let it cool for 5-10 minutes before serving. Make sure to top it off with parsley, parmesan cheese, and red pepper flakes!
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📖 Recipe
Chicken Marsala Soup with Gnocchi
Equipment
- 1 medium pot or dutch oven
Ingredients
- 2 tablespoon butter
- 1 yellow onion diced
- 6 cloves garlic minced
- 8 oz cremini mushrooms chopped
- 2 carrots chopped
- 2 celery chopped
- 1 cup marsala wine (can substitute with a sweet red wine)
- 4-6 cups bone broth
- 1 tablespoon dried thyme
- 1 lb chicken breast or thighs
- 12 oz gnocchi (I use gluten free)
- ½ cup heavy cream
For serving
- parmesan cheese shredded
- red pepper flakes
- parsley chopped
Instructions
Stove Top
- In a medium pot or dutch oven over medium-high heat, sauté the onion, garlic, mushrooms, carrots, and celery in two tablespoons of butter until the veggies have softened.
- Next, add in the marsala wine and let it simmer for 30-60 seconds before adding the bone broth, thyme, and chicken. Let the pot simmer for 20-25 minutes.
- Once the chicken is fully cooked, remove it and shred it before adding it back into the pot.
- Bring the pot to a boil and add in the gnocchi. Let it boil until the gnocchi is soft enough to be pierced by a fork.
- Turn off the heat and stir in the cream.
- Serve the soup into bowls and let it cool for 5-10 minutes before serving. Make sure to top it off with parsley, parmesan cheese, and red pepper flakes!
Slow Cooker
- In a large skillet over medium-high heat, sauté the onion, garlic, mushrooms, carrots, and celery in two tablespoons of butter until the veggies have softened.
- Next, add in the marsala wine and let it simmer for 30-60 seconds before transferring everything over to the slow cooker.
- Pour the contents of the skillet into the slow cooker and add the bone broth, thyme, and chicken. Cook on high for 4 hours or low for about 6 hours.
- Once the chicken is fully cooked, remove it and shred it before adding it back into the pot.
- Turn the heat up to high and add in the gnocchi. Let it cook until the gnocchi is soft enough to be pierced by a fork.
- Turn off the heat and stir in the cream.
- Serve the soup into bowls and let it cool for 5-10 minutes before serving. Make sure to top it off with parsley, parmesan cheese, and red pepper flakes!
Instant Pot
- Set the instant pot to sauté on high. Sauté the onion, garlic, mushrooms, carrots, and celery in two tablespoons of butter until the veggies have softened.
- Next, add in the marsala wine and let it simmer for 30-60 seconds before adding the bone broth, thyme, and chicken.
- Set the instant pot to cook on high pressure for 10 minutes with a quick release.
- Remove the chicken from the pot and shred it before adding it back into the pot.
- Set the instant pot to sauté again and add in the gnocchi. Let it boil until the gnocchi is soft enough to be pierced by a fork.
- Turn off the heat and stir in the cream.
- Serve the soup into bowls and let it cool for 5-10 minutes before serving. Make sure to top it off with parsley, parmesan cheese, and red pepper flakes!
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