Chicken Onion Soup Recipe

Chicken onion soup is warm, hearty, and full of flavor. Tender chicken pairs perfectly with sweet caramelized onions in a rich, savory broth. It’s a comfort food classic that feels fancy but is simple to make at home. Whether you enjoy it with cheesy toast or on its own, this soup is satisfying, nourishing, and perfect for any season. Keep reading to learn how to make this comforting recipe step by step.

Introduction: Chicken Onion Soup Recipe

If you’re craving a dish that’s cozy, flavorful, and satisfying, chicken onion soup is the perfect choice. This recipe combines two classics—chicken soup and onion soup—into one comforting bowl. The sweetness of caramelized onions balances beautifully with the savory taste of chicken, creating a rich broth that feels homemade and nourishing.

You’ll love this soup because it’s:

• Comforting and hearty: a warm bowl ideal for cold evenings or when you need a pick-me-up.
• Easy to make at home: no complicated techniques, just simple steps with big flavor.
• Customizable: add cheesy toast on top, pair it with mashed potatoes, or keep it light on its own.
• Nutritious and filling: made with real, wholesome ingredients that leave you satisfied.

Essential Ingredients and Tips

Making a flavorful chicken onion soup starts with choosing the right ingredients. Each element adds depth and comfort, so picking the best you can find makes all the difference. Here’s what you’ll need and some helpful tips along the way:

Key Ingredients

• Chicken: Boneless, skinless chicken breasts or thighs work best. Thighs add extra richness, while breasts keep it leaner. You can also use shredded rotisserie chicken for convenience.
• Onions: The star of the recipe. Yellow onions are the most common choice, but a mix of yellow, white, and red onions can give a sweeter, more complex flavor.
• Garlic: Fresh cloves add warmth and depth.
• Butter or Olive Oil: Helps caramelize the onions to perfection.
• Chicken Broth: Use homemade broth if possible, but a good-quality store-bought one works well too. Low-sodium is best so you can control the seasoning.
• Herbs: Fresh thyme, bay leaf, and parsley complement the onions beautifully.
• Cheese (Optional): Gruyère, Swiss, or mozzarella are perfect for the optional cheesy toast topping.
• Bread (Optional): A crusty baguette or sourdough slice makes the soup extra hearty.

Tips for Best Flavor

• Take your time with the onions: Caramelizing slowly over medium-low heat brings out their natural sweetness and adds a deep, savory flavor to the soup.
• Balance flavors: A splash of white wine or apple cider vinegar can cut through richness and brighten the broth.
• Use dark meat chicken for extra flavor: If you prefer a richer soup, chicken thighs are the way to go.
• Add cheese wisely: If topping with cheesy bread, broil just until the cheese melts and turns golden.
• Season gradually: Taste as you go, since broths and cheese can vary in saltiness.

Equipment You’ll Need

You don’t need fancy gadgets to make chicken onion soup, but having the right tools will make the process easier and ensure the best results. Here’s a simple checklist of what you’ll need:

Essential Tools

• Large Heavy-Bottomed Pot or Dutch Oven: Perfect for caramelizing onions evenly and simmering the soup without burning.
• Sharp Chef’s Knife: For slicing onions thinly and prepping chicken with ease.
• Cutting Board: A sturdy board to handle both onions and chicken safely.
• Wooden Spoon or Silicone Spatula: Ideal for stirring onions during caramelization and scraping up browned bits from the pot.
• Measuring Cups and Spoons: To keep ingredient ratios balanced.
• Ladle: Makes it easy to serve the soup without spills.

Optional but Helpful

• Soup Bowls that Can Go Under the Broiler: If you plan to add cheesy toast topping, oven-safe bowls are a must.
• Baking Sheet: Useful for toasting bread or melting cheese in the oven.
• Tongs: Handy for turning chicken pieces while searing.

Step-by-Step Instructions

Making chicken onion soup is a simple process, but the key is patience with the onions and building flavor step by step. Follow this guide for a rich, comforting soup every time.

Step 1: Prepare the Ingredients

Slice the onions thinly for even caramelization. Mince the garlic. Pat the chicken dry and season lightly with salt and pepper.

Step 2: Caramelize the Onions

Heat butter or olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt. Stir occasionally. Cook slowly for 25–30 minutes until the onions turn golden brown and soft. (Tip: don’t rush this step—it’s what gives the soup its deep flavor.) Stir in the garlic during the last 2–3 minutes of cooking.

Step 3: Cook the Chicken

Push the onions to the side of the pot and add the chicken pieces. Sear each side for a few minutes until lightly browned. If using pre-cooked or shredded chicken, add it later when the soup is simmering.

Step 4: Deglaze the Pot

Pour in a splash of white wine (optional) or a bit of chicken broth. Scrape up the browned bits from the bottom of the pot with a wooden spoon—this adds extra flavor to the broth.

Step 5: Simmer the Soup

Add the chicken broth, thyme, and bay leaf. Bring to a gentle boil, then reduce heat and let simmer for 20–25 minutes. Taste and adjust seasoning with salt and pepper.

Step 6: Optional Cheesy Toast Topping

While the soup simmers, slice a baguette or sourdough loaf. Toast the slices on a baking sheet. Top with Gruyère, Swiss, or mozzarella cheese and broil until bubbly and golden.

Step 7: Combine and Serve

Ladle hot soup into bowls. If using cheesy toast, place a slice on top of each bowl before serving. Garnish with fresh parsley if desired.

Recipe Notes and Cooking Tips

A good chicken onion soup comes down to technique and a few small adjustments. Here are some helpful notes and tips to make your recipe turn out perfect every time:

Onion Caramelization

• Don’t rush the process: Caramelizing onions slowly over medium-low heat takes at least 25–30 minutes. High heat will burn them instead of bringing out their sweetness.
• Add a pinch of sugar (optional): If your onions aren’t sweet enough, a tiny sprinkle of sugar can help with caramelization.
• Deglaze for extra flavor: A splash of wine, vinegar, or broth lifts up browned bits stuck to the pot and deepens the taste.

Chicken Choices

• Use thighs for richness: Boneless, skinless thighs stay juicy and give a more savory flavor.
• Breasts for lighter soup: Leaner but still delicious, especially when shredded.
• Rotisserie chicken shortcut: Saves time—just stir in shredded cooked chicken during the last few minutes of simmering.

Broth & Seasoning

• Homemade broth is best: It gives a richer, cleaner flavor.
• Low-sodium broth: Always start with low-sodium so you can control the salt.
• Taste as you go: Onions, broth, and cheese can all affect saltiness differently.

Cheesy Toast Topping

• Choose the right cheese: Gruyère or Swiss melt beautifully with a nutty flavor. Mozzarella is milder but gooey and comforting.
• Broil carefully: Watch closely under the broiler—cheese can go from golden to burnt in seconds.
• Use oven-safe bowls: If making traditional French onion–style soup, ladle into broiler-safe bowls, top with bread and cheese, then broil until bubbly.

Extra Flavor Boosts

A dash of Worcestershire sauce or soy sauce adds depth. Fresh herbs like thyme or rosemary make the soup aromatic. A squeeze of lemon or vinegar at the end brightens the flavors.

Serving Suggestions

Chicken onion soup is hearty on its own, but the right sides and presentation can turn it into a complete, comforting meal. Here are some ideas to help you serve it in the most delicious way:

Classic Pairings

• Cheesy Toast or Crusty Bread: The traditional choice. A slice of toasted baguette topped with melted Gruyère or Swiss is perfect for dipping into the rich broth.
• Fresh Green Salad: A light salad with vinaigrette balances the richness of the soup. Try mixed greens, arugula, or spinach.
• Roasted Vegetables: Simple sides like roasted carrots, broccoli, or Brussels sprouts add extra nutrition.

Heartier Combinations

• Mashed Potatoes or Cauliflower Mash: Serve the soup with a creamy mash for a filling, homestyle dinner.
• Grilled Sandwiches: Pair with a chicken, turkey, or even a classic grilled cheese sandwich.
• Rice or Quinoa: Adding a scoop of cooked grains to the bowl makes the soup more satisfying.

Presentation Tips

Use broiler-safe bowls if topping the soup with cheesy bread for that golden, bubbling finish. Garnish with fresh parsley, thyme, or chives for color and a fresh flavor boost. Serve with lemon wedges on the side for those who enjoy a brighter, tangier flavor.

When to Serve

This soup works beautifully as:

A cozy weeknight dinner. A starter for a special meal. A make-ahead option for family gatherings—just reheat and serve.

Variations of Chicken Onion Soup

One of the best things about chicken onion soup is how versatile it is. With a few small changes, you can create different versions to suit your taste, cooking style, or dietary needs. Here are some delicious variations to try:

Crockpot Chicken Onion Soup

Place sliced onions, chicken, garlic, herbs, and broth into a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender. Shred the chicken before serving. Add cheesy toast topping just before serving for that French onion–style finish.

Instant Pot Version

Use the Sauté function to caramelize onions and sear chicken. Add broth, herbs, and garlic, then cook on high pressure for 10 minutes. Quick release, shred chicken, and stir everything together. This method is perfect when you want homemade flavor in less time.

Chicken Onion Soup Bake

Prepare the soup base as usual. Transfer to a casserole dish, top with toasted bread and cheese, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden. This turns the soup into a more substantial, casserole-style meal.

With Mashed Potatoes or Cauliflower Mash

Serve the soup over creamy mashed potatoes or cauliflower mash for a hearty twist. The mash soaks up the flavorful broth and makes it extra filling.

Light & Healthy Option

Skip the cheese and bread topping. Use lean chicken breast and a light broth. Add extra vegetables like carrots, celery, or spinach for a nutrient boost.

Extra-Cheesy Version

Stir a handful of shredded cheese directly into the soup before serving. Top each bowl with an extra layer of cheese under the broiler for a gooey, indulgent twist.

Storage and Reheating

Chicken onion soup stores well, making it a great choice for meal prep or leftovers. With the right storage methods, you can keep its flavor and texture fresh for days—or even weeks in the freezer.

Refrigeration

Cool completely before storing. Hot soup in the fridge can cause condensation and spoil faster. Transfer to an airtight container and refrigerate. Keeps fresh for 3–4 days. Store bread and cheese toppings separately so they don’t become soggy.

Freezing

Chicken onion soup freezes very well, but skip adding the cheesy toast until after reheating. Ladle cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave a little space at the top for expansion. Label with the date—it’s best used within 2–3 months.

Reheating

• On the stovetop: Warm the soup over medium heat, stirring occasionally until heated through.
• In the microwave: Heat in short intervals, stirring in between for even warming.
• From frozen: Thaw overnight in the refrigerator, then reheat as above. If you’re in a hurry, reheat gently on the stovetop straight from frozen with a splash of water or broth.

Reviving the Soup

Add a squeeze of lemon juice or a pinch of fresh herbs to refresh flavors after reheating. For cheesy toast topping, re-toast bread, melt cheese under the broiler, and add to hot soup just before serving.

Nutritional Information

Chicken onion soup is not only delicious but also a wholesome choice that balances comfort and nutrition. While the exact values may vary depending on ingredients and serving size, here’s a general idea of what you can expect in one serving (about 1½ cups of soup without cheesy toast):

Estimated Nutrition per Serving

• Calories: ~250–300 kcal
• Protein: 20–25 g
• Carbohydrates: 15–20 g
• Fat: 10–12 g
• Fiber: 2–3 g
• Sodium: ~600–800 mg (depending on broth and cheese used)

Nutritional Benefits

• Protein-rich: Chicken provides lean protein to keep you full and support muscle health.
• Antioxidants from onions: Onions are rich in quercetin and sulfur compounds that support immunity and heart health.
• Bone health: Broth often contains minerals like calcium, magnesium, and phosphorus.
• Customizable nutrition: Use chicken thighs for a richer soup, or lean chicken breast for a lighter, lower-fat version.
• Add veggies for more fiber: Extra carrots, celery, or spinach boost vitamins and minerals.

Healthier Swaps

Use low-sodium broth to keep salt levels under control. Replace butter with olive oil for a lighter fat profile. Choose whole-grain bread if making cheesy toast. Try low-fat cheese or skip the toast for a lighter bowl.

Conclusion

Chicken onion soup is more than just a recipe—it’s comfort in a bowl. With its rich caramelized onions, tender chicken, and flavorful broth, it brings together the best of homestyle cooking and classic French-inspired flavors. Easy to prepare, endlessly adaptable, and perfect for both weeknight dinners and special occasions, this soup is a dish you’ll turn to whenever you crave something warm and satisfying. Try it once, and it may just become a staple in your kitchen.

FAQS

Chicken Onion Soup Recipe

Warm up with this delicious chicken onion soup recipe – a comforting blend of tender chicken, caramelized onions, and rich broth. Easy to make, hearty, and full of flavor!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Appetizer, Main Course, Soup

Cuisine: American

Ingredients Method

Ingredients

  

For the soup:

• 3 pounds yellow onions 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 stalks celery
• 3 cloves garlic
• 2 pounds boneless skinless chicken breasts or thighs
• 3/4 cup dry white wine
• 1 tablespoon dry sherry
• 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

Method

 

Make the soup:

1. Peel, halve, and thinly slice 3 pounds yellow onions (about 10 cups).
2. Melt 4 tablespoons of the unsalted butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the onions, 1 teaspoon dried thyme, 2 dried bay leaves, 1 1/2 teaspoons of the kosher salt, and 1/2 teaspoon black pepper. Cook, stirring often and scraping the bottom of the pot with a wooden spoon to prevent burning, until the onions are soft and amber brown, 35 to 45 minutes.
3. Meanwhile, prepare the following, adding each to the same medium bowl as you complete it: Peel and cut 3 medium carrots crosswise into 1/4-inch-thick rounds (about 1 1/4 cups). Cut 3 medium celery stalks crosswise into 1/4-inch-thick pieces (about 1 cup). Mince 3 garlic cloves.
4. Add the remaining 2 tablespoons unsalted butter to the onion mixture. When the butter is melted, add the carrot mixture and cook, stirring occasionally, until the carrots are crisp-tender and brightened in color, about 5 minutes. Meanwhile, season 2 pounds boneless, skinless chicken breasts or thighs all over with the remaining 1 teaspoon of the kosher salt. (If using thick chicken breasts, start at the thickest end and hold your knife parallel to the cutting board, then cut the chicken breasts in half — also known as butterflying.)
5. Pour 3/4 cup dry white wine and 1 tablespoon dry sherry into the Dutch oven. Cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes. Sprinkle with 1/4 cup all-purpose flour and cook, stirring constantly, for 1 minute to cook the floury taste out.
6. While stirring constantly, pour in 6 cups low-sodium chicken broth. Add the chicken in a single layer. Increase the heat to medium-high and bring to a lively simmer.
7. Reduce the heat as needed to maintain a gentle simmer. Cook, stirring and scraping the bottom of the pot occasionally, until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken registers at least 165°F, about 10 minutes for thighs or 12 to 20 minutes for breasts. Meanwhile, prep the cheesy toasts if desired.

Make the cheesy toasts:

1. Arrange an oven rack 3 to 4 inches below the broiler unit and set the oven to broil. Cut 1/2 baguette crosswise on a bias into 1-inch-thick slices (about 8). Place in a single layer on a rimmed baking sheet. Grate 2 ounces Gruyère cheese on the largest holes of a box grater (about heaping 1/2 cup). Sprinkle the bread evenly with the cheese.
2. Using tongs, transfer the chicken to a clean cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the chicken to the pot. Remove and discard the bay leaves. Taste and season the soup with more kosher salt as needed.
3. Broil the bread until the cheese is melted and bubbling, 30 seconds to 1 minute. Top each bowl of soup with a piece of cheese toast.