Chicken Marsala Soup

1  tablespoon		butter, divided
1  lb.		baby bella (cremini) mushrooms, sliced
1		large carrot, peeled and diced
1  cup		small white onion, peeled and diced
4		cloves garlic,s peeled and minced
3  tablespoons		flour
2/3  cup		Marsala wine
8  cups		chicken stock
2  cups		shredded cooked chicken
2		sprigs fresh thymes
4  ounces		uncooked dry pasta, any shape (I used shells)
1  cup		cream
3  cups		large handfuls fresh baby spinach (or celery)
1/2  cup		Parmesan Cheese - Grated

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Marsala Soup ingredients. The serving size for any ingredient in Chicken Marsala Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Melt 2 tablespoons butter in a large stockpot over medium-high heat. Add mushrooms and sauté for 5-6 minutes until softened and browned. Transfer mushrooms with a slotted spoon to a separate plate, and set aside.

Add the remaining 2 tablespoons butter to the stockpot, along with the carrot and onion. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, and sauté for 1 more minute, stirring occasionally, until fragrant. Stir in the flour until completely combined, then cook for 1 more minute, stirring occasionally.

Add about half of the Marsala wine, and give the mixture a good stir, using a wooden spoon to scrape up any of those delicious brown bits that have stuck to the bottom of the pan. Add the remaining wine, chicken stock, shredded chicken, thyme, and stir to combine. Continue cooking until the soup reaches a simmer.

Then reduce heat to medium and stir in the dry pasta. Continue cooking for 8-10 minutes, stirring occasionally, until the pasta is al dente. Stir in the cooked mushrooms, cream and baby spinach until they are completely combined, and the spinach begins to wilt. Then taste the soup, and season with a few generous pinches of salt and pepper, as needed. Remove the thyme sprigs.

Serve warm, garnished with lots of Parmesan and a squeeze of fresh lemon.