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French Onion Chicken Soup Recipe

French Onion Chicken Soup Recipe

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Jump to Recipe· 4.9 from 82 reviews

If you’re a fan of rich, comforting soups with a gourmet touch, you’re going to absolutely adore this French Onion Chicken Soup Recipe. It’s like the classic French onion soup you know and love, but with hearty chicken added to make it a full meal. Trust me, this recipe is going to become one you reach for when you want that perfect blend of caramelized onions, tender chicken, and cheesy toast goodness all in one bowl.

❤️

Why You’ll Love This Recipe

  • Deep, Caramelized Flavor: The long, slow caramelization of onions adds that rich, slightly sweet base you crave in French onion soup.
  • Hearty & Satisfying: Adding chicken turns this soup into a complete meal without losing any classic charm.
  • Cheesy Toast Perfection: Gruyère-melted bread on top gives you that irresistible golden crust with every bite.
  • Family Favorite: My family goes crazy for this soup – it’s become our cozy go-to on chilly nights and casual weekends alike.
The image shows a close-up of a thick chicken soup in a white pot with a metal ladle scooping some soup in the center. The soup has a brownish broth base and visible layers of shredded chicken, round orange carrot slices, and small pieces of celery in green. The texture looks hearty and chunky with herbs and spices spread through the broth. The white pot and the white marbled surface beneath create a clean, warm look. Photo taken with an iphone --ar 2:3 --v 7 - French Onion Chicken Soup, savory onion and chicken soup, hearty French onion soup with chicken, cheesy onion chicken bowl, comfort food recipes this Recipe

Ingredients You’ll Need

Putting together this French Onion Chicken Soup Recipe means gathering some simple, wholesome ingredients that work beautifully together. The key is choosing good-quality onions and fresh chicken to build that deep flavor foundation.

Flat lay of thinly sliced yellow onions spread out on a simple white ceramic plate, three whole medium carrots with bright orange skin placed next to crisp green celery stalks trimmed and whole, three unpeeled garlic cloves nestled nearby, two whole boneless skinless chicken breasts with smooth pale pink flesh resting on a white ceramic platter, a small white bowl filled with dry white wine, another small white bowl holding dry sherry, a small mound of all-purpose flour on a plain white plate, a square pat of unsalted butter with a creamy texture on a white ceramic dish, a few dried bay leaves arranged neatly on white ceramic, a small white bowl containing dried thyme, a small white bowl with kosher salt crystals, a small white bowl with freshly ground black pepper, a chunk of pale yellow Gruyère cheese sitting alongside half a crusty French baguette on a white ceramic plate, all ingredients fresh and natural, perfectly balanced and symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - French Onion Chicken Soup, savory onion and chicken soup, hearty French onion soup with chicken, cheesy onion chicken bowl, comfort food recipes
  • Yellow onions: They caramelize perfectly, giving your soup that deeply rich flavor and beautiful amber color.
  • Unsalted butter: You control the salt, and butter lends that silky, luscious texture.
  • Dried thyme: Adds a subtle herbal note that complements the onions without overpowering.
  • Dried bay leaves: For a layer of aromatic depth that’s classic in French soups.
  • Kosher salt: Important for seasoning in stages – helps develop flavor without going overboard.
  • Freshly ground black pepper: Balances the sweetness of the onions with a bit of heat.
  • Carrots: They add a light sweetness and color boost to your broth.
  • Celery stalks: Their earthy flavor rounds out the soup’s base perfectly.
  • Garlic cloves: Just enough to punch up the savory taste without stealing the spotlight.
  • Boneless, skinless chicken breasts or thighs: I prefer thighs because they stay juicy and tender, but breasts work well too.
  • Dry white wine: This adds brightness and a slight tang to the broth — the key to balancing richness.
  • Dry sherry: I discovered this trick adds a touch of nuttiness and complexity.
  • All-purpose flour: For thickening the broth just a bit, making it cozy and hearty.
  • Low-sodium chicken broth: Use a good quality one to build your soup’s backbone without extra saltiness.
  • Baguette: For making those irresistible cheesy toasts on top (optional but recommended!).
  • Gruyère cheese: The star of the cheesy toast — melts beautifully and has a lovely nutty flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of this French Onion Chicken Soup Recipe is how adaptable it is. I’ve played around with several variations depending on what I have on hand or who I’m cooking for. Feel free to switch things up — it’s forgiving and still delicious.

  • Use chicken thighs instead of breasts: My family swears by thighs for a juicier, more flavorful bite, especially if you’re watching for dryness.
  • Make it vegetarian: Skip the chicken and use extra mushrooms or hearty vegetables, replacing chicken broth with vegetable broth. It won’t be the classic, but it’s still satisfying.
  • Add fresh herbs: Swap dried thyme for fresh herbs like rosemary or tarragon to give it a unique twist.
  • Spicy kick: Toss in a pinch of red pepper flakes during caramelizing for an adventurous touch.

How to Make French Onion Chicken Soup Recipe

Step 1: Caramelize the onions to gold perfection

This step’s where the magic happens! Thinly slice your yellow onions and cook them low and slow in butter with dried thyme, bay leaves, salt, and pepper. Stir often and scrape the bottom to prevent burning. You’ll want to patiently cook for around 35 to 45 minutes until they’re soft and a gorgeous amber-brown color. I used to rush this, but waiting for it to caramelize deeply is key for flavor depth.

Step 2: Add your colorful veggies and sear the chicken

Once the onions are caramelized, add a bit more butter and toss in your sliced carrots, celery, and minced garlic. Cook until the carrots brighten up and soften slightly, about 5 minutes. Meanwhile, season your chicken with salt. If you’re using thick breasts, butterfly them to cook evenly. Pop the chicken right into the pot after adding the wine and sherry — the alcohol cooks off fast but leaves behind rich flavor.

Step 3: Build your broth with flour and chicken broth

Sprinkle flour over the mixture and cook stirring constantly for a minute to get rid of that raw flour taste. Then, slowly pour in your chicken broth while stirring so it thickens gently. Nestle the chicken pieces in, bring everything to a lively simmer, and let it cook until the chicken’s fully cooked through. The house fills with such an amazing aroma at this point — it’s worth every minute of waiting.

Step 4: Prepare the cheesy toasts and shred the chicken

Get your oven broiler going and slice your baguette diagonally into thick rounds. Grate up that nutty Gruyère and sprinkle it over the bread slices. Broil them just until the cheese is melted and bubbling, which happens fast—keep an eye on them! Meanwhile, remove the chicken and shred it with forks. Return the shredded chicken to the pot, taste your soup, and adjust salt as needed.

👨‍🍳

Pro Tips for Making French Onion Chicken Soup Recipe

  • Low and Slow with Onions: Patience here pays off big time. Rushing caramelization results in bitter, unevenly cooked onions.
  • Butterfly Thick Chicken Breasts: This ensures quicker and more even cooking—no dry edges, just juicy chicken.
  • Watch Your Broil Time: Gruyère melts quickly under the broiler, so stay close to prevent burning your toasts.
  • Don’t Skip Scraping: Stir and scrape the pot often to avoid any burnt bits that can ruin the soup’s flavor.

How to Serve French Onion Chicken Soup Recipe

French Onion Chicken Soup Recipe - Serving

Garnishes

I love topping each bowl with one of those cheesy toasts — it’s comforting and adds a wonderful texture contrast. Sometimes, I sprinkle a little fresh thyme or chopped parsley for a pop of color and fresh aroma. If I’m feeling cheeky, a tiny drizzle of good-quality olive oil finishes it off beautifully.

Side Dishes

Since this soup is filling on its own, I usually keep sides simple: a crisp green salad with vinaigrette or roasted veggies like asparagus or Brussels sprouts. If you want to go classic, serve with a loaf of crusty bread alongside for extra dipping and soaking up all that lovely broth.

Creative Ways to Present

For special gatherings, I’ve served French Onion Chicken Soup Recipe in individual mini Dutch ovens or rustic ceramic crocks topped with the cheesy toasts right in the pot—it’s charming and keeps it warm longer. You can also use oven-safe ramekins for a neat presentation that makes everyone feel a bit spoiled.

Make Ahead and Storage

Storing Leftovers

I like to cool the soup completely before transferring it into airtight containers. It keeps well in the fridge for up to 4 days. Just be sure to remove the cheesy toast beforehand since it won’t stay crisp — I always make fresh toasts when reheating.

Freezing

This soup freezes like a dream! I portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw in the refrigerator overnight and reheat gently on the stove to keep those flavors fresh and vibrant.

Reheating

Reheat your soup on medium-low heat, stirring occasionally to prevent sticking or scorching. If the broth thickened a bit in the fridge, just add a splash of chicken broth or water to loosen it up. Top with freshly broiled cheesy toasts for that restaurant-style touch.

FAQs

  1. Can I use chicken thighs instead of breasts for this French Onion Chicken Soup Recipe?

    Absolutely! Chicken thighs stay more tender and juicy during cooking, making your soup extra flavorful. Just adjust cooking time slightly; thighs typically cook quicker than breasts.

  2. Is it okay to skip the wine and sherry in the recipe?

    You can, but wine and sherry add a lovely brightness and depth to the soup’s flavor. If avoiding alcohol, substitute with extra chicken broth and a splash of apple cider vinegar or lemon juice to mimic acidity.

  3. How do I make sure my onions caramelize without burning?

    Cook onions over medium to medium-low heat, stirring often and scraping the bottom of the pot regularly. This slow process can take up to 45 minutes but results in sweet, perfectly caramelized onions every time.

  4. Can I prepare this French Onion Chicken Soup Recipe ahead of time?

    Yes! The soup tastes even better the next day as the flavors meld. Store it in the fridge for up to 4 days or freeze it up to 3 months. Just add the cheesy toasts fresh when serving.

Final Thoughts

I’ve made this French Onion Chicken Soup Recipe countless times, and it never fails to impress both family and guests. There’s something so soothing about a bowl of caramelized onions mingling with tender chicken, all topped with melting Gruyère toast. Whenever I serve it, I feel like I’m giving everyone a little warm hug in food form. You’ll enjoy making it, savoring it, and sharing it as much as I do — so go ahead and give it a try. Your cozy nights just got a whole lot better!

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French Onion Chicken Soup Recipe

French Onion Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 82 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: About 11 cups, serves 8
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French
Print Recipe

Description

Delicious French Onion Chicken Soup combines the rich sweetness of caramelized yellow onions with tender shredded chicken in a savory broth, enhanced by white wine, sherry, and herbs. Topped with optional Gruyère cheese toasts broiled to perfection, this comforting dish makes a hearty meal perfect for gatherings or cozy nights.

Ingredients

For the Soup:

  • 3 pounds yellow onions (4 large or 6 medium), peeled, halved, and thinly sliced
  • 6 tablespoons unsalted butter, divided
  • 1 teaspoon dried thyme
  • 2 dried bay leaves
  • 2 1/2 teaspoons kosher salt, divided, plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 3 medium carrots, peeled and cut into 1/4-inch-thick rounds (about 1 1/4 cups)
  • 3 medium celery stalks, cut into 1/4-inch-thick pieces (about 1 cup)
  • 3 cloves garlic, minced
  • 2 pounds boneless, skinless chicken breasts or thighs, seasoned
  • 3/4 cup dry white wine
  • 1 tablespoon dry sherry
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth

For the Cheesy Toasts (Optional):

  • 1/2 baguette, cut crosswise on a bias into 1-inch-thick slices (about 8 slices)
  • 2 ounces Gruyère cheese (about heaping 1/2 cup), grated

Instructions

  1. Prepare the Onions: Peel, halve, and thinly slice the onions. Melt 4 tablespoons of butter in a Dutch oven or large heavy pot over medium heat. Add onions, dried thyme, bay leaves, 1 1/2 teaspoons kosher salt, and black pepper. Cook stirring often and scraping bottom to prevent burning, until onions are soft and amber brown, about 35 to 45 minutes.
  2. Prepare Vegetables: While onions cook, prepare carrots, celery, and garlic by slicing and mincing respectively. Add these to a medium bowl as you finish each.
  3. Add Vegetables to Onions: Add remaining 2 tablespoons butter to the onion mixture. Once melted, add the prepared carrots, celery, and garlic. Cook, stirring occasionally, until vegetables are crisp-tender and bright, about 5 minutes.
  4. Season Chicken: Season chicken breasts or thighs with remaining 1 teaspoon kosher salt. Butterfly thick breasts if needed for even cooking.
  5. Deglaze Pot: Pour white wine and dry sherry into the pot. Cook, stirring occasionally, until mostly evaporated, about 2 to 3 minutes.
  6. Add Flour: Sprinkle flour over the mixture and cook, stirring constantly, for 1 minute to eliminate raw flour taste.
  7. Add Broth and Chicken: Stir in chicken broth gradually while stirring. Add chicken to pot in a single layer and bring to a lively simmer over medium-high heat.
  8. Simmer Soup: Reduce heat to maintain a gentle simmer. Cook, stirring and scraping bottom occasionally, until chicken reaches 165°F internally—about 10 minutes for thighs or 12 to 20 minutes for breasts.
  9. Prepare Cheesy Toasts: If desired, arrange oven rack 3 to 4 inches below broiler. Broil baguette slices topped with Gruyère cheese on a rimmed baking sheet until cheese melts and bubbles, 30 seconds to 1 minute.
  10. Shred Chicken and Finalize Soup: Transfer chicken to a cutting board, shred with forks, then return to pot. Remove bay leaves. Taste and adjust seasoning as needed.
  11. Serve: Ladle soup into bowls, topping each with a cheesy toast slice if using. Enjoy hot for a comforting meal.

Notes

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Butterflying thick chicken breasts ensures even cooking throughout.
  • Use a wooden spoon to prevent onions from burning and to scrape fond off the pot bottom for rich flavor.
  • Use low-sodium chicken broth to control salt levels in the soup.
  • Gruyère cheese provides a classic French onion soup flavor but substituting with Swiss cheese is possible.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 7g
  • Sodium: 580mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 75mg

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