Roasted Chicken Onion Soup
Cozy up with a hearty bowl of Roasted Chicken Onion Soup, a flavorful twist on the classic French onion soup. This recipe combines the deep, caramelized sweetness of golden onions with tender, oven-roasted chicken thighs for a more substantial and satisfying soup experience. Infused with aromatic garlic, fresh thyme, and a splash of dry white wine, this dish is layered with comforting, savory flavors. Topped with crispy baguette slices and bubbling Gruyere cheese, it’s an irresistible combination of textures and tastes. Perfect for a cold evening, this soul-warming soup is an elevated yet approachable dish that’s sure to impress. From its rich, homemade depth to its cheesy, broiled finish, this recipe will become your go-to for a crowd-pleasing dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 3 large Yellow onions
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves
- 4 sprigs Fresh thyme sprigs
- 2 pieces Bay leaves
- 8 cups Chicken stock
- 1 cup Dry white wine
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 loaf French baguette
- 1.5 cups, grated Gruyere cheese
- 2 tablespoons, chopped Parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken thighs on a baking sheet lined with aluminum foil. Drizzle 1 tablespoon of olive oil over the chicken and sprinkle with a pinch of salt and pepper. Roast in the oven for 30-35 minutes or until the skin is golden brown and the internal temperature reaches 165°F (74°C). Set aside to cool, then shred the meat and discard the bones and skin.
While the chicken roasts, peel and thinly slice the onions. Peel and mince the garlic cloves.
In a large pot or Dutch oven, melt the butter with the remaining 2 tablespoons of olive oil over medium heat. Add the onions and a pinch of salt, stirring to coat them in the butter. Cook for 25-30 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
Add the minced garlic to the pot and cook for an additional 2 minutes, stirring frequently to avoid burning.
Deglaze the pot by pouring in the dry white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes.
Add the shredded roasted chicken, chicken stock, thyme sprigs, and bay leaves to the pot. Reduce the heat to low, cover, and let the soup simmer gently for 20 minutes. Remove the thyme sprigs and bay leaves before serving.
While the soup simmers, slice the baguette into 1/2-inch thick slices. Toast them in the oven at 400°F for 5-7 minutes until crisp.
To serve, ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted baguette and a generous handful of grated Gruyere cheese. Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden.
Garnish with chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
4509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.8 g | 329% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 6010 mg | 261% | |
| Total Carbohydrate | 207.4 g | 75% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 33.3 g | ||
| Protein | 295.4 g | 591% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2326 mg | 179% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2566 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
