French Onion Chicken Soup Recipe

Why You’ll Love This Recipe

I absolutely love this recipe because it combines everything I enjoy about French onion soup—sweet caramelized onions, savory broth, and cheese—with the added protein of chicken to make it more filling and satisfying. The slow-cooked onions give the soup a deep, rich flavor, and the crispy, cheesy toast adds the perfect crunch and indulgence to each bite. It’s simple to make but impressive enough to serve for dinner with family or friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

3 pounds yellow onions (4 large or 6 medium)

6 tablespoons unsalted butter, divided

1 teaspoon dried thyme

2 dried bay leaves

2 ½ teaspoons kosher salt, divided, plus more as needed

½ teaspoon freshly ground black pepper

3 medium carrots, peeled and chopped

3 medium stalks celery, chopped

3 cloves garlic, minced

2 pounds boneless, skinless chicken breasts or thighs

¾ cup dry white wine

1 tablespoon dry sherry

¼ cup all-purpose flour

6 cups low-sodium chicken broth

For the Cheesy Toasts (Optional):

½ baguette, cut into 1-inch slices

2 ounces Gruyère cheese (about ½ cup, grated)

Directions

Make the Soup:

Caramelize the Onions:
Peel, halve, and thinly slice the onions. Melt 4 tablespoons of butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the onions, 1 teaspoon dried thyme, 2 dried bay leaves, 1 ½ teaspoons kosher salt, and ½ teaspoon black pepper. Cook, stirring frequently, for 35 to 45 minutes until the onions are soft and amber brown. Stir occasionally and scrape the bottom of the pot to prevent burning.

Prepare the Vegetables:
While the onions cook, peel and chop the carrots into ¼-inch rounds (about 1 ¼ cups). Dice the celery (about 1 cup) and mince the garlic.

Add the Vegetables and Chicken:
Add the remaining 2 tablespoons of butter to the onions and stir in the carrots, celery, and garlic. Cook for about 5 minutes until the vegetables soften. Season the chicken breasts or thighs with the remaining 1 teaspoon of kosher salt. Add the chicken to the pot, and cook for a couple of minutes on each side to sear it lightly.

Deglaze the Pot and Cook the Chicken:
Pour in the white wine and dry sherry, scraping up any flavorful bits from the bottom of the pot. Cook for 2 to 3 minutes until most of the liquid evaporates. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook out the floury taste.

Add the Broth:
Slowly pour in the chicken broth while stirring. Bring the soup to a simmer, then add the chicken in a single layer. Increase the heat to medium-high and bring it to a lively simmer. Reduce the heat to medium-low and cook until the chicken is fully cooked (165°F internal temperature). This will take about 10 minutes for thighs or 12 to 20 minutes for breasts.

Make the Cheesy Toasts (Optional):

Broil the Bread:
While the soup simmers, set your oven rack 3 to 4 inches below the broiler and preheat the broiler. Cut the baguette into 1-inch thick slices and place them on a rimmed baking sheet. Grate the Gruyère cheese and sprinkle it evenly over the bread slices.

Broil the Toasts:
Broil the bread for 30 seconds to 1 minute, or until the cheese is melted and bubbly.

Shred the Chicken and Assemble:

Shred the Chicken:
Use tongs to transfer the chicken to a cutting board. Shred the chicken into bite-sized pieces with two forks. Return the shredded chicken to the pot. Discard the bay leaves. Taste the soup and adjust the seasoning with more kosher salt or pepper if needed.

Serve:
Ladle the soup into bowls and top each bowl with a slice of the cheesy toast. Enjoy the comforting, rich flavors of this hearty soup!

Servings and Timing

Servings: 8

Prep time: 15-20 minutes

Cook time: 1 hour 15 minutes – 1 hour 25 minutes

Total time: 1 hour 30 minutes

Variations

Add More Vegetables: Feel free to add extra veggies like bell peppers, mushrooms, or spinach for added nutrition and flavor.

Make It Spicy: For a spicy kick, add a pinch of red pepper flakes to the soup or sprinkle some hot sauce on top.

Use Ground Chicken: If you prefer, you can use ground chicken instead of whole chicken breasts or thighs. Just cook the chicken until browned before adding the other ingredients.

Storage/Reheating

Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days.

Reheating: Reheat the soup on the stovetop over medium heat, adding a little more broth if needed. You can also reheat it in the microwave.

FAQs

Can I use chicken thighs instead of breasts?

Yes, you can use chicken thighs instead of breasts. Thighs are more tender and flavorful, and they work great in soups!

Can I skip the cheesy toasts?

Of course! If you’re looking to keep it lighter, you can skip the cheesy toasts and serve the soup with just a sprinkle of cheese on top.

Can I make this soup ahead of time?

Yes, this soup stores well and actually tastes even better the next day. Just store it in an airtight container in the fridge.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

How can I make this soup gluten-free?

To make this soup gluten-free, simply swap the all-purpose flour for a gluten-free flour or cornstarch slurry (mix cornstarch with water) to thicken the soup.

Conclusion

This French Onion Chicken Soup is the ultimate comfort food, with all the flavors of a classic French onion soup, but made heartier with tender chicken and topped with a crispy, cheesy toast. The deep caramelized onion flavor, rich broth, and cheesy goodness come together in this satisfying meal. Whether you’re serving it for a cozy family dinner or entertaining guests, it’s sure to be a hit. Enjoy a bowl of this hearty, savory goodness!

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