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.
Ingredients
- 2 tbsp unsalted butter
- 2 large yellow onions thinly sliced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 ½ cups cooked chicken shredded (preferably rotisserie chicken)
- ½ teaspoon thyme leaves
- ¼ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- 1 tbsp Worcestershire sauce
- 1 cup shredded Gruyère or Swiss cheese
- 4 slices French bread toasted
- Olive oil for drizzling (optional)
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.