chicken and french onion soup recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best chicken and french onion soup recipe

I love this chicken and french onion soup recipe because it takes two classic comfort foods and combines them into one hearty, delicious meal. The rich, savory flavor of french onion soup pairs perfectly with tender chicken, making it a dish my whole family asks for again and again. It is perfect for busy weeknights when you want something warm and filling, but it is also special enough to serve at a weekend dinner with friends. Plus, it packs in protein from the chicken and the onions provide a good dose of vitamins, so I feel good about serving it to my kids.

Chicken and French Onion Soup

Chicken and French Onion Soup

4.6 from 1129 votes

A comforting twist on classic french onion soup, loaded with tender chicken and topped with melted, gooey cheese on crusty bread. This one pot meal is rich, savory, and perfect for a cozy dinner.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Soup

2 tablespoons butter
3 large yellow onions, thinly sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup dry white wine
6 cups low sodium chicken broth
2 cups cooked, shredded chicken
Salt and black pepper to taste

For the Topping

6 slices French bread or baguette, toasted
1 1/2 cups shredded Gruyere cheese
1/2 cup grated Parmesan cheese

👨‍🍳Directions

1Melt butter in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, for about 20 minutes until they are deep golden brown and caramelized.
2Stir in minced garlic and dried thyme, cook for 1 minute until fragrant.
3Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
4Add the chicken broth and bring to a boil, then reduce heat and simmer for 10 minutes.
5Stir in the shredded chicken and season with salt and pepper. Simmer for 5 more minutes.
6Preheat your oven’s broiler. Ladle the soup into oven safe bowls, top each with a slice of toasted bread, and sprinkle generously with Gruyere and Parmesan.
7Place bowls on a baking sheet and broil for 2 to 3 minutes until the cheese is bubbly and golden brown. Serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Oven safe soup bowls
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a lighter version, you can use chicken breast and low fat cheese. The soup base can be made a day ahead and reheated before adding the bread and cheese topping.

Watch Video Of How Chicken and French Onion Soup Works

This chicken and french onion soup recipe is always a good idea because it is so versatile and satisfying. It works perfectly for a simple family dinner or a cozy gathering with friends, and everyone always leaves the table happy.

❓ Frequently Asked Questions About Chicken and French Onion Soup

1. Can I use leftover rotisserie chicken for this recipe?

Yes, absolutely. Using leftover rotisserie chicken makes this recipe even faster and easier. Just shred the meat and add it when the recipe calls for cooked chicken.

2. What is the best cheese to use for the topping?

Gruyere is the classic choice for french onion soup because it melts beautifully and has a nutty flavor. You can also use Swiss or provolone if you prefer.

3. Can I make this soup vegetarian?

To make it vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra mushrooms or beans for more heartiness.

4. How do I store leftovers?

Store the soup without the bread and cheese topping in an airtight container in the refrigerator for up to 3 days. When reheating, prepare fresh bread and cheese topping.

5. Can I freeze this soup?

Yes, you can freeze the soup base without the bread and cheese for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove before adding the topping.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts