I often reserve or freeze leftover chicken soup to use in sauces or other soups where the chicken soup can add lots of flavor. Scalloped or mashed potatoes and chicken Marsala are all great dishes for using leftover chicken soup to achieve really flavorful results.

Directions

Prepare the Chicken Marsala

1. Combine flour with salt and pepper in a ziplock bag. Dredge chicken pieces in the mixture.

2. Heat oil in a large frying pan and fry the chicken pieces on both sides. Remove to a pan.

3. In the same pan, sauté the onions until golden; add sliced mushrooms and sauté until soft. Pour in Marsala wine and chicken soup and bring to a boil. Stir in chicken and simmer for five to 10 minutes, or until sauce has permeated the chicken.

Notes:

This dish freezes well; the chicken remains soft due to the wine.