This comforting French onion soup with chicken combines the classic flavors you love with hearty bites of tender chicken.
This twist on traditional French onion soup incorporates delicious chunks of chicken into the rich broth brimming with caramelized onions. Then everything is all topped with a gooey layer of cheesy toast!
Ingredients & Subsitutions
- Butter
- Yellow onions - Sweet Vidalia onions also work great.
- White sugar
- Table salt
- Chicken meat - Chicken breasts or dark meat from boneless chicken thighs can be used.
- Cooking oil
- Garlic cloves - Garlic powder can be substituted.
- All-purpose flour
- Chicken stock - You can make this French onion soup with chicken broth, too.
- Dry white wine - Chardonnay is a great choice.
- Worcestershire sauce
- Bay leaf
- Fresh ground black pepper
- French baguette - Or any other crusty bread.
- Gruyere cheese or Swiss cheese
How to make it
To make this French onion soup recipe with chicken, begin by caramelizing the onions with butter, sugar, and salt in a large pot set over medium heat. Occasionally stir the onions to prevent burning and cook for 30-40 minutes, or until they are dark golden brown and sticky. Then remove and set aside.
Add the cooking oil and chicken meat to the pot and increase the stovetop to medium-high heat. Cook until the chicken is well browned on all sides, then add the garlic and cook for an additional minute.
Pour in the wine and deglaze the bottom of the pot. Add the onions, chicken stock, Worcestershire sauce, bay leaf, and black pepper. Bring the soup to a boil and simmer for 25 minutes.
Ladle the soup into oven-safe ramikins, then top each bowl with a slice of toast covered in cheese. Place until the broiler until melted and beginning to brown. Serve immediately.
Storing & Reheating Leftovers
Leftover chicken French onion soup can be stored in an airtight container in the refrigerator for up to one week. This is a great soup to make in advance because the flavors will continue to meld as it refrigerates, and it can easily be reheated by microwaving or warming back up on the stovetop.
French Onion Soup with Chicken
Equipment
- 4 Oven safe bowls
Ingredients
- 3 tablespoons butter
- 2 pounds thinly sliced yellow onions
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 ½ pounds chicken meat cubed
- 2 tablespoons cooking oil
- 3 cloves garlic minced
- 1 tablespoons flour
- 4 cups chicken stock
- 1 cup dry white wine
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- ¼ teaspoon fresh ground black pepper
- 4 slices French baguette toasted
- ½ pound grated Gruyere cheese or Swiss cheese
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring occasionally, for 30–40 minutes until deeply golden and caramelized (reduce heat to medium-low if they brown too quickly).
- Remove the caramelized onions and set aside. Increase heat to medium-high and add the chicken pieces and cooking oil. Sear for 4–5 minutes until lightly browned on all sides. Stir in the garlic, and cook for 1 minute or until fragrant.
- Pour in the white wine and scrape up any browned bits from the pot bottom. Add the caramelized onions back to the pot along with chicken stock, Worcestershire sauce, bay leaf, and black pepper. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, until chicken is fully cooked and tender. Remove bay leaf.
- Preheat broiler to high. Ladle soup into oven-safe bowls. Top each with a toasted baguette slice, then top with cheese. Place bowls on a baking sheet and broil for 2–4 minutes until cheese is bubbly and golden (watch closely to avoid burning).
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