French Onion Chicken Soup
This French Onion Chicken Soup is everything you love about classic French onion soup—but with a hearty, protein-packed twist!
Slow-cooked caramelized onions bring out rich, deep flavors, while tender shredded chicken adds a satisfying, cozy feel to every bite.
Topped with a bubbly, golden Gruyère cheese toast, this soup is the ultimate comfort meal for chilly nights.
The best part? It’s surprisingly easy to make, comes together in just over an hour, and tastes like something straight out of a cozy bistro.
Whether you’re serving it up for a family dinner or meal prepping for the week, this soup is guaranteed to hit the spot.
Let’s get cooking!
For the Soup
- Yellow Onions – The star of the dish! Caramelized slowly to bring out deep, rich flavor.
- Unsalted Butter – Helps caramelize the onions and adds a rich, buttery taste.
- Dried Thyme – A warm, earthy herb that enhances the soup’s depth.
- Bay Leaves – Infuses subtle, aromatic flavor into the broth.
- Kosher Salt & Black Pepper – Brings out all the natural flavors.
- Carrots – Adds a slight sweetness and hearty texture.
- Celery – Balances the flavors and enhances the soup’s base.
- Garlic – A must for that savory depth and aroma.
- Chicken (Breasts or Thighs) – The protein that makes this soup extra satisfying.
- Chicken Broth – Adds complexity and enhances the onion’s sweetness.
- All-Purpose Flour – Helps thicken the broth slightly.
- Low-Sodium Chicken Broth – The foundation of the soup, rich and flavorful.
For the Cheesy Toasts (Optional)
- Baguette – The perfect crispy base for that cheesy topping.
- Gruyère Cheese – Melts beautifully, adding that classic, bubbly French onion touch.
French Onion Chicken Soup Recipe
Notes
Ingredients
For the Soup:
- 3 pounds yellow onions (about 4 large or 6 medium)
- 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
- 3 medium celery stalks
- 3 cloves garlic
- 2 pounds boneless, skinless chicken breasts or thighs
- ¾ cup low-sodium chicken broth
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
For the Cheesy Toasts (Optional):
- 1/2 baguette
- 2 ounces Gruyère cheese (about heaping 1/2 cup)
Instructions
Make the Soup:
- Prepare the Onions: Peel, halve, and thinly slice the onions (about 10 cups).
- Caramelize the Onions: Melt 4 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions, thyme, bay leaves, 1 1/2 teaspoons salt, and black pepper. Cook, stirring often, until the onions become soft and deep golden brown, about 35-45 minutes.
- Prepare the Vegetables: While onions cook, peel and slice the carrots into 1/4-inch rounds (about 1 1/4 cups). Slice celery into 1/4-inch pieces (about 1 cup). Mince the garlic.
- Cook the Vegetables: Add the remaining 2 tablespoons of butter to the pot. Stir in the carrots, celery, and garlic. Cook for about 5 minutes until the vegetables are slightly tender.
- Prepare the Chicken: Season the chicken with the remaining 1 teaspoon of salt. If using thick chicken breasts, butterfly them by slicing them in half lengthwise for even cooking.
- Deglaze the Pot: Pour in ¾ cup chicken broth, scraping the bottom of the pot to loosen any browned bits. Cook for 2-3 minutes until mostly evaporated.
- Thicken the Soup: Sprinkle the flour over the mixture and stir constantly for 1 minute to cook off the raw flour taste.
- Simmer the Soup: While stirring, pour in the chicken broth. Add the chicken in a single layer and bring the mixture to a lively simmer over medium-high heat.
- Cook the Chicken: Reduce the heat to maintain a gentle simmer. Let cook, stirring occasionally, until the chicken is cooked through (165°F internal temperature). This takes about 10 minutes for thighs or 12-20 minutes for breasts.
Make the Cheesy Toasts (Optional):
- Preheat Broiler: Position an oven rack 3-4 inches from the broiler and set the oven to broil.
- Slice the Bread: Cut the baguette into 1-inch-thick slices and place them on a baking sheet.
- Add the Cheese: Grate the Gruyère cheese and evenly sprinkle it over the bread slices.
- Broil the Toasts: Broil for 30 seconds to 1 minute until the cheese is melted and bubbly.
Final Steps:
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup. Discard the bay leaves. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and top each with a cheesy toast.
Storage Tips:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months.
Nutrition
Calories: 410kcal | Fat: 13.5g (20.7%) | Saturated Fat: 6.5g (32.7%) | Carbs: 34.8g (11.6%) | Fiber: 4.4g (17.7%) | Sugars: 9.9g | Protein: 33.9g (67.9%) | Sodium: 843.9mg (35.2%)
1. Can I use chicken broth instead of beef broth?
Yes, using chicken broth is perfectly acceptable and can result in a lighter flavor. Some chefs even prefer it for a different taste profile.
2. How can I speed up the caramelization of onions?
Caramelizing onions traditionally takes time to develop their rich flavor. However, you can expedite the process by adding a pinch of baking soda, which helps to break down the onions faster. Be cautious, as too much can alter the taste.
3. What type of onions should I use?
Yellow onions are commonly used due to their balanced sweetness and robustness after caramelization. However, some chefs prefer sweet onions, which offer a milder, sweeter flavor and reduce eye irritation during chopping.
4. Can I make this soup ahead of time?
Absolutely! This soup can be prepared in advance. Store it in the refrigerator and reheat gently on the stovetop or in the microwave before serving.
5. Can I freeze this soup for later?
Yes! This soup freezes well. Let it cool completely, then store it in an airtight container for up to three months. Thaw in the refrigerator overnight and reheat on the stove.
