Chicken masala soup recipe
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- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
Chicken soup is often credited with being a panacea for all kinds of ills, and this version – with its warming Indian spices and vibrant colour – should perk up anyone. Serve with wholemeal chapattis.
15 people made this
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 2 large garlic cloves, crushed
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp ground cayenne pepper, or to taste
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 1 litre chicken or vegetable stock
- 400g can chopped tomatoes
- 450g skinless chicken breast fillets, cut into 5mm strips
- 225g runner beans, trimmed and chopped
- 400g can chickpeas, drained and rinsed
- 2 tbsp chopped fresh coriander
- TO GARNISH
- 4 tbsp low-fat natural yoghurt
- sprigs of fresh coriander
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Heat the oil in a large, heavy-based saucepan or flameproof casserole over a medium heat. Add the onions and fry for 3 minutes, stirring. Add the garlic and continue stirring for about 2 minutes longer until the onions are softened, but not brown.
- Reduce the heat slightly and stir in the spices. Continue stirring over a gentle heat for a few minutes so the spices release their aroma. Take care not to let the mixture burn.
- Stir in the stock and tomatoes, with their juice, increase the heat and bring to the boil. Then reduce the heat to a gentle simmer.
- Add the chicken, green beans and chickpeas to the pan, bring back to the boil, then reduce the heat, cover and leave the soup to cook gently for 8–10 minutes until the chicken is cooked through and the beans are just tender. Taste a bean to test if it is cooked and cut a piece of chicken in half to make sure it is no longer pink in the centre. Stir in the chopped coriander and season to taste. (If freezing the soup, add the coriander after reheating).
- Ladle the soup into individual bowls, then add a tablespoon of yoghurt to each serving, sprinkle with a little cayenne pepper and garnish with sprigs of coriander.
*Extra vegetables can be added for a chunkier soup. Sliced carrots, courgette or sweetcorn are ideal. *If you don't have a can of chickpeas, canned cannellini or red kidney beans, or green lentils would also work well.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Absolutely amazing recipe! We left out the beans and chickpeas and I blended the soup before adding the chicken. To make it more filling we added par-boiled rice to the soup. Will definitely make again!-16 Nov 2015
excellent i will make this recipie agin. As suggested I added some carotts and courgettes since i did not have any beans available. I also put some lentils.-17 Jun 2011
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the onion and mushrooms to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Easy Chicken Marsala Soup Recipe
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This delicious, light soup delivers the classic flavors of Chicken Marsala in a bowl. The earthy combination of fresh mushrooms, green onion, and Marsala wine make for a winning combination that is light enough for warm summer day, yet rich enough for a cool fall evening.
Is this really an easy recipe?
Absolutely! Thanks to the addition of pre-cooked rotisserie chicken, you can have this homemade dish on the table in less than 30 minutes.
Another reason this is such a great chicken marsala recipe is that you get all those flavors, packed into one easy soup, without having the longer cook time of a traditional marsala recipe.
You know I'm all about family friendly, delicious meals, that I can have on the table quickly and without too much chaos. This simple meal is great this time of year and it's full of warm, inviting flavors that have made it a fast family favorite for us!
Here's what you'll need to make this easy chicken marsala soup:
There's not too many complicated ingredients in this easy chicken marsala recipe. If you have a local place to pickup a cooked rotisserie chicken like the grocery store, this recipe is even easier!
If you need to cook one (a rotisserie style chicken) at home you can use your Instant Pot to get the job done pretty quickly, check out this recipe for more info on that.
- extra virgin olive oil
- white mushrooms
- sea salt and black pepper
- green onions
- dry Marsala wine
- chicken stock, preferably organic (I use Better Than Bouillon)
- rotisserie chicken
How to make chicken marsala the easy way:
This is a simplified version of a traditional chicken marsala. It cuts down your cooking time and allows you to have a truly delicious meal on the table quickly and easily. It's just the kind of meal that I like for the fall and winter months but it is great to eat year round!
I also like to make this recipe whenever anyone is feeling under the weather. It's hearty but not overly creamy and without many intense flavors that can be too much to handle when you're feeling ill.
- Heat a heavy soup pot or Dutch oven over medium-high heat. Add olive oil and mushrooms and cook, while stirring occasionally, until mushrooms start to release their juices, approximately 6-7 minutes. Season with salt and pepper, to taste.
- Add white parts of onion to pan and cook for 1-2 minutes, stirring once or twice.
- Increase heat to high and add the Marsala wine. Cook until wine has reduced to 1/3 of its volume, approximately 4-5 minutes.
- Add chicken stock and shredded chicken and bring to a boil. Reduce heat to just below medium. Simmer until heated through, approximately 4-5 minutes.
- Remove from heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately.
- ¼ cup all-purpose flour for coating
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- ½ cup Marsala wine
- ¼ cup cooking sherry
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
- 1 tablespoon olive oil
- 4 (3 ounce) skinless, boneless chicken breast halves
- 1 bunch green onions, chopped
- 1 ½ cups chopped tomatoes
- 1 teaspoon garlic salt
- ¼ cup water
- 2 teaspoons garam masala, divided
Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Season the chicken as desired. Reserve half the flour to use later in the recipe. Coat the chicken with the remaining flour (don't skip this step- the flour mixture becomes a velvety coating for the chicken).
Heat the oil in a 12-inch skillet over medium-high heat. Cook the chicken for 4 minutes. Turn the chicken over and cook for 3 minutes or until well browned and cooked through. Remove the chicken from the skillet, cover and keep warm.
Add the shallots, mushrooms and thyme to the skillet and cook for 5 minutes, stirring occasionally. Stir in the reserved flour.
Add the wine and broth and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Return the chicken to the skillet and cook until hot. Season to taste. Sprinkle with the parsley. Serve the chicken and sauce over the fettuccine.
Chicken and Orzo Soup with Peas, Carrots, Ranch Herb Sauce & Crème Fraîche
1. For the sauce, in a food processor, pulse the herbs, garlic, and lemon juice until the herbs are finely chopped. With the machine running, stream in the EVOO until the sauce is smooth. Season with salt and pepper.
2. For the soup, heat a soup pot or medium Dutch oven over medium to medium-high. Add the butter. When the butter melts, add the carrots and shallots season with salt and pepper. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the orzo and cook, stirring often, until light golden, about 2 minutes. Stir in the broth and bring to a boil. Add the chicken and peas and cook until heated through, about 5 minutes.
3. Stir the herb sauce into the soup. Add the greens, if using, and stir until wilted. Divide the soup among bowls and top each with a generous dollop of crème fraîche.
Chicken Marsala Wild Rice Soup
Are you a mushroom lover? Well, you might just die of happiness when you try this Chicken Marsala Wild Rice soup! ?
Chicken Marsala meets Wild Rice Soup
It&rsquos basically the best of two different delicious dishes. Imagine if Chicken Marsala and Wild Rice soup had a baby. Are you thinking what I&rsquom thinking? Yeah. That baby would be delicious.
Quick and Easy Recipe!
This recipe for chicken marsala wild rice soup is easy thanks to the use of fast-cook Rice-a-Roni and rotisserie chicken. Everything cooks on the stove top and produces a deliciously rich and creamy soup you&rsquore going to love!
Check out this step-by-step video that shows how to make this lovely, earthy soup:
Classic Wild Rice Soup
Ever tried classic wild rice soup? If you haven&rsquot and want to get acquainted with wild rice soup in its most basic homemade form, check out this recipe on Pinch of Yum.
If you&rsquove already tried wild rice soup or maybe you haven&rsquot but you&rsquore just ready to take it up a notch anyway, then you&rsquore going to like what&rsquos about to go on here.
We&rsquore using two fancy French cooking terms here!
1. You&rsquore using a mirepoix.
Let me take a moment to explain what&rsquos happening here with this soup. First of all this soup&rsquos flavor is based on a mirepoix. Don&rsquot worry if you&rsquove never heard of a mirepoix before. A mirepoix is a blend of celery, carrots, and onions typically sauteed before adding liquid to make it a broth. (How to pronounce mirepoix)
In this case, we&rsquore adding mushrooms to the classic mirepoix mixture.
2. We&rsquore also creating a roux.
Yes, another French word. A roux is a mixture of flour and fat (usually butter but sometimes bacon fat) used to thicken up a sauce, stew or in this case, a soup.
I&rsquom not telling you all these fancy French words to scare you off. This soup is really basic and easy to make despite all its fancy terminology. A roux is something I learned to make back when I first started to learn homemade cooking and I use this technique a ton from everything from gravy to sauces to soups.
So in this case, since we&rsquore sauteeing the mirepoix with butter, we simply need to add flour. The flour combines with the fat nicely wand forms a paste which dissolves much better with the broth we&rsquoll add than if you were to try to add flour directly to broth. If you were to skip the step of combining the flour with the fat first, and just tried to add flour to the brother, you&rsquod get a lumpy mess.
A dutch oven is a soup maker&rsquos best friend
I typically make my soups in a dutch oven so that I can saute everything first and then add the remaining ingredients and cook everything using just one pot. If you&rsquore using a crockpot, then you can either saute in a separate pan first, or skip sauteing and slow cook everything.
Or you can look into getting a crockpot with a saute feature. If using an Instapot, it does have a saute feature so you can saute in the same pot. I guess that&rsquos what people like them. I haven&rsquot ever used one (yet).
Well, those are all the tips I can think to share with you. If you have any questions or feedback, please let me a comment! I think you&rsquore going too love this soup and it will fast become one of your new favorites.
I bet you&rsquoll also love&hellip
This Chicken Marsala Wild Rice Soup was featured on Inspiration Monday! and a Big Green House!
Green Masala Chicken
Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they’re convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it’s entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options. &mdashSarah DiGregorio
Steps to Make It
Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
Add the chicken and mushrooms.
Then add the prepared lemongrass–including the upper stalk pieces–the makrut lime leaves, and fresh chilies.
Boil 5 to 8 minutes or until the chicken is cooked. Reduce heat down to medium.
Add the galangal or ginger, 1/2 can of the coconut milk, the fish sauce, and extra vegetables (if using). Stir well and simmer gently for 1 to 2 minutes. Reduce heat to low.
Add the lime juice and stir. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with saltiness, adding more fish sauce if the soup is not salty or flavorful enough, 1 tablespoon at a time. If it's too sour, add the brown sugar. If the soup is too spicy or if you'd like it creamier, add more coconut milk. If it's not spicy enough, add more chilies.
Ladle the soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onions over each bowl.
How to Store and Freeze
- Refrigerate Tom Ka Gai in a covered container for 3 to 5 days.
- For longer storage, freeze the soup in containers or zip-close freezer bags for up to 3 months.
- If you are serving the soup with noodles, it is best to prepare them separately from the soup otherwise, the soup gets too thick because of the starch from the noodles. Leftovers will also taste better this way.
- It can be difficult to find makrut lime leaves, but they are available online and they can be frozen. If you need to substitute, use 2 teaspoons of lime zest or 1 teaspoon of lime zest and 1 teaspoon of lemon zest.
- You may use dried galangal root to flavor the soup. Reconstitute the galangal in boiling water. Add the steeping water and slices of the reconstituted galangal root to the soup, but do not eat the slices.
- Use 3 tablespoons of frozen prepared lemongrass in place of the lemongrass stalk.
- Instead of the sliced chicken breasts, use up any leftover roasted chicken or turkey you might have on hand. All you need is 1 to 2 cups.
- Substitute 1/2 to 3/4 teaspoon dried crushed chile peppers if you don't have fresh red chiles.
- For an extra kick of flavor, add a dollop of either store-bought or homemade Nam Prik Pao chili sauce.
Do You Eat the Makrut Lime Leaves?
Like the lemongrass stalk and sliced galangal (if using dried sliced), the makrut lime leaves are left in the soup for flavor, but are not eaten.