@brighteyes847: Creamy Chicken Marsala Soup RECIPE-COOKING WITH BRIGHT EYES Ingredients: 2 tablespoons olive oil 1 medium onion, diced 2 cloves garlic, minced 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 8 ounces mushrooms, sliced 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup Marsala wine 4 cups chicken broth 1 cup heavy cream 1 cup frozen peas 1/4 cup fresh parsley, chopped 1 tablespoon lemon juice Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes. Stir in the sliced mushrooms, thyme, oregano, salt, and pepper. Cook for an additional 5 minutes until the mushrooms are tender. Pour in the Marsala wine, scraping the bottom of the pot to deglaze. Allow the wine to simmer for about 2 minutes until slightly reduced. Add the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes. Stir in the heavy cream and frozen peas, and continue to simmer for another 5 minutes until heated through. Remove from heat and stir in the fresh parsley and lemon juice. Serve hot, garnished with additional parsley if desired.

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Tuesday 06 October 2026 13:05:55 GMT