Roasted Chicken with Caramelized Onions Soup
Rich, hearty, and brimming with comforting flavors, this Roasted Chicken with Caramelized Onions Soup is a soul-warming classic elevated by its gourmet touches. Succulent roasted chicken pairs beautifully with golden, slow-caramelized onions, creating a deep, savory base that’s further enriched by fresh thyme, garlic, and a hint of optional white wine for a subtle depth. Carrots and celery add a touch of sweetness and texture, while chicken broth ties everything together in a perfectly balanced bowl of soup. Ideal for cozy dinners, this easy-to-follow recipe serves up a deliciously nourishing meal that’s sure to impress your family or guests. Garnish with fresh parsley and enjoy it alongside crusty bread for the ultimate comfort food experience. Perfect for meal preps, chilly evenings, or seasonal gatherings, this soup is a must-try for roasted chicken lovers.
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Recipe Information
Ingredients
- 1 medium (about 3-4 lbs) whole chicken
- 4 large yellow onions
- 4 tablespoons olive oil
- 2 tablespoons butter
- 4 whole garlic cloves
- 8 cups chicken broth
- 6 sprigs fresh thyme
- 2 whole bay leaves
- 1.5 teaspoons salt
- 0.5 teaspoons pepper
- 0.5 cup white wine (optional)
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Preheat your oven to 400°F (200°C). Season the whole chicken with 1 teaspoon of salt and 1/4 teaspoon of pepper inside and out. Place it on a roasting pan and roast for about 60-70 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for 10 minutes, then shred the meat and set aside.
While the chicken is roasting, peel and thinly slice the yellow onions. Heat a large pot or Dutch oven over low heat, and add 2 tablespoons of olive oil and 2 tablespoons of butter. Add the sliced onions and a pinch of salt.
Cook the onions over low or medium-low heat, stirring frequently, for about 25-30 minutes or until they are golden brown and caramelized.
Mince the garlic cloves and add them to the pot with the caramelized onions. Stir and cook for an additional 2 minutes until fragrant.
If using white wine, add it to the caramelized onions and garlic, deglazing the bottom of the pot. Cook for 2-3 minutes until the wine has mostly reduced.
Add the chicken broth, thyme sprigs, bay leaves, carrots, celery, and the shredded roasted chicken to the pot. Stir to combine.
Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 20 minutes to let the flavors meld together.
Taste the soup and adjust the seasoning with additional salt and pepper as needed.
Remove the thyme sprigs and bay leaves before serving. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 8741 mg | 380% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 46.1 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 604 mg | 46% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4679 mg | 100% | |
*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.
