The ultimate cozy food, Chicken French Onion Soup, is like a warm hug! With its melty cheese, sweet onions, and tender chicken, it's sure to hit the spot when you want something heartwarming and delicious. Plus it's ready in less than an hour, making dinner prep easy and quick.
If you’re a fan of French onion soup recipe but have been dreaming of a dish that offers a little extra heartiness, you’re in luck! Enter Chicken French Onion Soup—the ultimate cozy companion for chilly nights. With 8 basic ingredients ready from start to finish in less than an hour, it's a great meal for busy weekdays that's also great for leftovers!
What's in it for you? Well, let me tell you...sweet caramelized onions, tender chunks of chicken, and a broth that hugs all the flavors together. Topped with a bubbly blanket of gooey cheese and paired with crispy bread or ladled over mashed potatoes, this soup is like a warm hug in a bowl, making it the perfect meal for those “I just want to stay cozy at home” days.
Soups are the ticket to warm you up heart and soul! Along with this chicken French onion soup, you have got to give my Lasagna Soup, Crockpot Ham and Potato Soup, and Chicken Alfredo Soup a try!
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Table of Contents
Why You'll Like This Recipe
- Rich and Flavorful French Onion Flavors. The combination of caramelized onions and tender chicken in a rich broth is comfort food bliss. If French onion recipes are a favorite for you, you MUST try my French onion chicken bake that adds rice and crispy fried onions and my Cream Cheese Onion Dip!
- Comfort Food. Perfect for chilly evenings, this soup warms you from the inside out. The whole family will love it!
- Easy Dinner Recipe. With straightforward steps, you can create this French onion chicken soup that feels fancy but is simple enough for a weeknight dinner.
Ingredients
Scroll down to the end of this post for specific ingredient amounts in the recipe card.
- Salted Butter: Adds richness and helps to sauté the onions. Olive oil could also be used.
- Seasoning Salt Blend or Salt & Pepper: We love a store-bought seasoning salt but you can also just use salt and pepper. I prefer Livias Seasoning Salt.
- Boneless Skinless Chicken Breasts or Thighs: Provides a hearty protein element that complements the soup, with thighs being juicier and more flavorful.
- Sweet Yellow Onions: The star ingredient that caramelizes beautifully and adds a sweet flavor. You can also use vidalia onions. White onions don't lend as much of a sweet note.
- Dijon Mustard: Adds a hint of tang and depth.
- All-Purpose Flour: Helps thicken the soup.
- Onion Soup Mix: Conveniently adds depth of flavor without the need for multiple seasonings.
- Low-Sodium Beef Broth or Beef Stock: Provides a rich and savory base; using low-sodium allows you to control the saltiness.
- Cornstarch: Used if needed to adjust the thickness of the soup to your preference.
- Topping Options: Swiss cheese, provolone, mozzarella, or gruyere cheese melts beautifully on top, adding a creamy finish to each bowl. A baguette, sourdough, or garlic bread is perfect for dipping.
Tools You'll Need
- Large Skillet or Large Pot
- Liquid Measuring Cups
- Measuring Cups and Spoons
- Chef's Knife
- Cutting Board
- Ladle
How to Make Chicken French Onion Soup
- Season chicken on both sides with seasoning salt or salt and black pepper.
- In a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Add the seasoned chicken breasts or thighs and sear until golden brown on both sides, about 4-5 minutes per side. Work in batches if needed. Remove from the pot and set aside.
- In the same pot, lower the heat to medium heat and add the remaining 3 tablespoons of butter. Once melted, add the sliced onions. Stir occasionally, until caramelized and golden brown, about 10-15 minutes.
- Stir in Dijon mustard, and cook for an additional minute.
- Sprinkle flour and the onion soup mix over the onions, and stir well to combine, scraping up any browned bits from the bottom of the pan. Cook for another 2-3 minutes.
- Gradually pour in beef broth or stock while stirring to prevent lumps. Bring the mixture to a simmer. Return the seared chicken to the pot. Simmer for about 20-30 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the pot. Shred using two forks.
- In a small bowl whisk together 2 tablespoons each cornstarch and water. Whisk the cornstarch mixture into the pot.
- Return the shredded chicken to the pot.
- Ladle the soup into bowls. Add your favorite cheese and bread toppings or serve over mashed potatoes or rice.
Pro Tips and Substitutions
- Caramelize the Onions: For the perfect caramelization process, cook the onions slowly over medium heat. This will achieve a deep caramelization for the onions and maximum sweetness and flavor. If your onions are browning too quickly, lower the temperature to low heat to avoid burning.
- Sear the Chicken: Brown the chicken thighs or breasts in batches for better searing and flavor retention before adding it to the soup.
- Use Leftover Chicken: For a quicker option, shred leftover rotisserie chicken to skip this cooking step.
- Homemade Onion Soup Mix: If you prefer a homemade version of 1 Lipton Onion Soup Mix packet simply combine 2 ½ tablespoons dried minced onion, 4 cubes regular or reduced sodium beef bouillon, crumbled, 1 teaspoon onion powder, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper.
- Taste and Adjust: Always taste the soup before serving and adjust seasoning or thickness based on preference.
- Herbs and Spices: Add fresh herbs like fresh thyme, parsley, a bay leaf, or fresh garlic for an extra burst of flavor.
- Broth: You can replace beef broth with chicken broth or vegetable broth for different flavor profiles.
- Flour: For a gluten-free version, use cornstarch or a gluten-free flour blend.
How to Serve Chicken French Onion Soup
The toppings add so much flavor and texture. You can add a sprinkle of cheese like Swiss, mozzarella, provolone, or gruyere. It's also excellent with a crusty sour dough bread slice, toasted garlic bread, garlic biscuits, or hoecakes.
If you're looking to spread this soup further or want to bulk it up, you can cook pasta or egg noodles right in the broth 15-20 minutes prior to serving. It's also excellent served over cooked white rice or brown rice.
We like to pair this soup with a simple side salad, green beans, or easy cooked vegetables.
Storage and Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. The soup can also be frozen for up to 2 months; just thaw and reheat before serving.
Frequently Asked Questions
Yes, you can prepare Chicken French Onion Soup in advance. Simply store it in the refrigerator and reheat it gently on the stovetop or in the microwave before serving.
Absolutely! You can substitute chicken with turkey, shredded beef, or even a plant-based protein like lentils or chickpeas for a vegetarian option.
To lower the overall sodium content of this dish, use less seasoning salt or salt, choose low-sodium or unsalted broth, and make the onion soup mix from scratch using reduced sodium ingredients when applicable.
More Delicious Soup Recipes
Chicken French Onion Soup
Ingredients
- 4 tablespoons salted butter divided
- seasoning salt or salt and black pepper amount as desired
- 2-2 ¼ pounds boneless skinless chicken breasts or thighs
- 1 large sweet yellow onion thinly sliced
- 1 tablespoon dijon mustard
- 3 tablespoons all-purpose flour
- 1 ounce packet onion soup mix
- 48 ounces low-sodium beef broth or beef stock
- 2 tablespoons cornstarch
- Toppings: shredded cheese (Swiss, provolone, or mozzarella) and a crusty bread (baguette or sourdough) or garlic bread cheese crisps (see note)
Instructions
- Season chicken on both sides with seasoning salt or salt and black pepper.
- In a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Add the seasoned chicken breasts or thighs and sear until golden brown on both sides, about 4-5 minutes per side. Work in batches if needed. Remove from the pot and set aside.
- In the same pot, lower the heat to medium heat and add the remaining 3 tablespoons of butter. Once melted, add the sliced onions. Stir occasionally, until caramelized and golden brown, about 10-15 minutes.
- Stir in Dijon mustard, and cook for an additional minute.
- Sprinkle flour and the onion soup mix over the onions, and stir well to combine, scraping up any browned bits from the bottom of the pan. Cook for another 2-3 minutes.
- Gradually pour in beef broth or stock while stirring to prevent lumps. Bring the mixture to a simmer. Return the seared chicken to the pot. Simmer for about 20-30 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the pot. Shred using two forks.
- In a small bowl whisk together 2 tablespoons each cornstarch and water. Whisk the cornstarch mixture into the pot.
- Return the shredded chicken to the pot.
- Ladle the soup into bowls. Add your favorite cheese and bread toppings or serve over mashed potatoes or rice.
Video
Notes
Pro Tips and Substitutions
-
- Caramelize the Onions: For the perfect caramelization process, cook the onions slowly over medium heat. This will achieve a deep caramelization for the onions and maximum sweetness and flavor. If your onions are browning too quickly, lower the temperature to low heat to avoid burning.
-
- Sear the Chicken: Brown the chicken thighs or breasts in batches for better searing and flavor retention before adding it to the soup.
-
- Use Leftover Chicken: For a quicker option, shred leftover rotisserie chicken to skip this cooking step.
-
- Homemade Onion Soup Mix: If you prefer a homemade version of 1 Lipton Onion Soup Mix packet simply combine 2 ½ tablespoons dried minced onion, 4 cubes regular or reduced sodium beef bouillon, crumbled, 1 teaspoon onion powder, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper.
-
- Taste and Adjust: Always taste the soup before serving and adjust seasoning or thickness based on preference.
-
- Herbs and Spices: Add fresh herbs like fresh thyme, parsley, a bay leaf, or fresh garlic for an extra burst of flavor.
-
- Broth: You can replace beef broth with chicken broth or vegetable broth for different flavor profiles.
-
- Flour: For a gluten-free version, use cornstarch or a gluten-free flour blend.
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