Creamy Chicken Marsala Soup

Recipe

Soup, Chili & Stew
Creamy Chicken Marsala Soup

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Recipe Data

10
Servings

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1 tbsp.Hy-Vee Select olive oil
    1small onion, diced
    2garlic cloves, minced
    1(8 oz) pkg sliced fresh mushrooms
    1 ½ lbs.chicken breast, cubed
    Hy-Vee pepper, to taste
    ½ c.marsala cooking wine
    1(32 oz) container Emeril's all-natural beef stock
    5 oz.uncooked Hy-Vee penne pasta
    ½ c.Hy-Vee half-and-half
    2 tbsp.Hy-Vee flour
    Hy-Vee shredded Parmesan cheese, optional

    Directions

    1. Heat oil in a large saucepan. Add onion, garlic, mushrooms, chicken and pepper; sauté 5 minutes.
    2. Stir in cooking wine and beef stock. Bring to a boil. Add pasta; simmer 7 minutes.
    3. Whisk together half-and-half and flour. Stir into soup; continue cooking 1 to 2 minutes or until thickened. Serve with Parmesan cheese, if desired.

    Nutrition facts

    Servings

    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 45mg
    • Sodium: 320mg
    • Total Carbohydrates: 16g
    • Protein: 21g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 4%
    0%
    Iron 6%
    0%
    Calcium 4%