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1
Prepare Chicken: Remove giblets, rince and put in pot, with enough water to cover it.
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2
I usually put in enough water to make it float a little- too much water makes a less flavorfull broth!
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3
Boil chicken.
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4
While chicken is boiling, chop the onion and celary.
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5
I chop it fine so that my kids have a harder time picking it out, but you can make it as big as you want.
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6
In a seperate pot, fry the onions and celary until cooked through- the onions will become translucent.
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7
Chop mushroom.
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8
Add mushrooms, marsala, parsley, sage, thyme and sprigs of rosemary.
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9
LEAVE THE ROSEMARY ON THE STEM!
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10
I have found that while rosemary adds a nice flavor, it doesn't really soften up, if you leave it on the stem you can take it out easier when you are ready to serve.
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11
Cook the marsala-mixture for a few minutes until it begins to thicken.
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12
BE CAREFUL, once it cooks down it burns easy.
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13
Remove this mixture from heat.
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14
Peel the carrots, zucchini and potatoes, if you like (I do not) and chop them.
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15
When the chicken is finished cooking through, remove it from the broth and allow it to cool until you can shred it and add it to the marsala mixture.
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16
Keep the broth.
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17
Take a few cups of the broth from the boiled chicken and add it to the marsala mixture.
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18
Add carrots and bring to a boil.
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19
A minute or so after this mixture begins to boil, add the potatoes, then zucchini.
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20
Allow veggies to cook through and remove soup from heat.
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21
Serve with a good crustie bread.
