Description
A comforting and hearty French-inspired chicken soup featuring caramelized onions and aromatic vegetables.
Ingredients
Scale
- 3 pounds yellow onions
- 6 tablespoons unsalted butter, divided
- 1 teaspoon dried thyme
- 2 dried bay leaves
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3 medium carrots
- 3 medium stalks celery
- 3 cloves garlic
- 2 pounds boneless, skinless chicken breasts or thighs
- 3/4 cup dry white wine
- 1 tablespoon dry sherry
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1/2 baguette (optional)
- 2 ounces Gruyere cheese (about heaping 1/2 cup, optional)
Instructions
- Prep the onions by peeling, halving, and slicing them thinly.
- Sauté the onions in a Dutch oven with melted butter, thyme, bay leaves, salt, and pepper until soft and amber brown (35-45 minutes).
- Chop the vegetables: carrots, celery, and garlic; set aside.
- Cook the vegetable mixture in the pot with remaining butter for 5 minutes.
- Season the chicken with the remaining salt.
- Deglaze the pot with white wine and sherry, cooking until mostly evaporated.
- Add flour, stirring constantly for 1 minute to create a roux.
- Add chicken broth and seasoned chicken pieces, bringing to a simmer.
- Simmer the chicken until cooked through (10-20 minutes).
- Prepare optional cheesy toasts with baguette slices and Gruyere cheese, broiling until melted.
- Shred the cooked chicken and return to the soup; adjust seasoning.
- Serve and enjoy topped with cheesy toasts.
Notes
This soup can be paired with a side salad or enjoyed with a glass of the wine used in cooking. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg