Chicken French Onion Soup

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Chicken French Onion Soup

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 in under an hour.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Soup

Cuisine: American, French

Keyword: chicken, soup

Servings: cups

Calories: 207kcal

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.

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.

Nutrition

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