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French Onion Chicken Soup Recipe

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This French Onion Chicken Soup combines everything you love about classic French onion soup—caramelized onions, savory broth, and cheese—with the addition of hearty chicken. Topped with cheesy toasts, this rich and comforting soup is perfect for any occasion.

  • Author: Tina
  • Prep Time: 15-20 minutes
  • Cook Time: 1 hour 15 minutes – 1 hour 25 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Ingredients

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)

Instructions

  1. 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.
  2. Prepare the Vegetables:
    While the onions cook, peel and chop the carrots into ¼-inch rounds, dice the celery, and mince the garlic.
  3. 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 with the remaining 1 teaspoon salt. Add the chicken to the pot, and sear for a couple of minutes on each side.
  4. 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.
  5. Add the Broth:
    Slowly pour in the chicken broth while stirring. Bring the soup to a simmer, then add the chicken. Increase the heat to medium-high and bring to a lively simmer. Reduce the heat to medium-low and cook until the chicken is fully cooked (165°F internal temperature), about 10 minutes for thighs or 12 to 20 minutes for breasts.
  6. Make the Cheesy Toasts (Optional):
    Preheat the broiler and set the oven rack 3 to 4 inches below the broiler. Cut the baguette into 1-inch thick slices, place them on a rimmed baking sheet, and sprinkle the grated Gruyère cheese evenly over the bread slices. Broil for 30 seconds to 1 minute, or until the cheese is melted and bubbly.
  7. Shred the Chicken and Assemble:
    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.
  8. Serve:
    Ladle the soup into bowls and top each bowl with a slice of the cheesy toast. Enjoy!

Notes

  • Extra Veggies: Add bell peppers, mushrooms, or spinach for added flavor and nutrition.
  • Spicy Version: Add a pinch of red pepper flakes or hot sauce for a spicy kick.
  • Ground Chicken: Ground chicken works well in place of whole chicken breasts or thighs. Just cook it until browned before adding the rest of the ingredients.
  • Storage: Leftovers 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 more broth if needed. It can also be reheated in the microwave.

Nutrition

Find it online: https://cheftinaskitchen.com/french-onion-chicken-soup-recipe/