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French Onion Chicken Soup Recipe
Rich, savory French onion chicken soup with caramelized onions, chicken, and melted cheese on toasted bread, perfect for cozy dinners.
Prep Time
10 mins
Cook Time
30 mins
Servings:
4
people
Calories:
280 kcal
Course:
Soup
Cuisine:
French
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!
Cup of Yum
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
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: 4 people
Amount Per Serving
Calories 280
% 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.