French Onion Chicken Soup Recipe
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French Onion Chicken Soup Recipe
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Rich, savory French onion chicken soup with caramelized onions, chicken, and melted cheese on toasted bread, perfect for cozy dinners.
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Ingredients
- 2 tbsp butter unsalted
- 2 yellow onion thinly sliced, large
- 2 garlic minced, cloves
- 4 cups chicken broth
- 1 ½ cups chicken shredded (preferably rotisserie chicken, cooked
- ½ teaspoon thyme leaves
- ¼ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- 1 tbsp Worcestershire sauce
- 1 cup gruyere cheese shredded, or Swiss cheese
- 4 lices French bread toasted
- olive oil optional, for drizzling
Instructions
- In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, for 15-20 minutes until the onions are soft and caramelized.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the chicken broth, shredded chicken, thyme, black pepper, salt, and Worcestershire sauce. Stir well.
- Bring the soup to a simmer and cook for an additional 10-15 minutes to let the flavors meld together.
- While the soup is simmering, toast the French bread slices. Optionally, drizzle with a little olive oil for extra flavor.
- Ladle the soup into bowls, top each with a slice of toasted bread, and sprinkle with shredded cheese.
- Place the bowls under the broiler for 2-3 minutes until the cheese is melted and bubbly.
- Serve immediately and enjoy!
Notes
- Make Ahead: This French onion chicken soup can be made in advance. Store it in the fridge for up to 3 days. Reheat before serving.
- Customizing the Flavor: Add a splash of white wine to the onions while caramelizing for extra depth. You can also swap the cheese for cheddar or Parmesan if you prefer.
- Serving Suggestions: Serve the soup hot, topped with the toasted French bread slices and melted cheese. Pair with a simple side salad for a full meal.
- Allergy-Friendly Options: Use gluten-free bread for the croutons to make the soup gluten-free. For a dairy-free version, omit the cheese or use a dairy-free alternative.
- Storage Tips: Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze the soup (without the bread) for up to 3 months.
Nutrition Information
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Calories
280kcal
(14%)
Carbohydrates
16g
(5%)
Protein
28g
(56%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
70mg
(23%)
Sodium
760mg
(32%)
Potassium
460mg
(10%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
400IU
(8%)
Calcium
250mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 70mg | 23% |
| Sodium | 760mg | 32% |
| Potassium | 460mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 400IU | 8% |
| Calcium | 250mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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