This Chicken and French Onion Soup is the perfect fusion of a classic French recipe and a hearty, one-pot meal. Slow-cooked caramelized onions bring a deep, rich flavor, while tender, shredded rotisserie chicken adds a comforting protein boost. The savory broth, made with a blend of chicken stock and beef stock, is topped with crispy baguette slices and gooey, melted Gruyère cheese, creating the ultimate comfort food experience. Whether you’re looking for easy and cozy fall dishes or winter soup recipes, this French Onion Chicken Soup Recipe will surely hit the spot!
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Why You'll Love This Recipe
This recipe takes everything you love about French Onion Soup and makes it even better by adding tender, shredded rotisserie chicken for a heartier, protein-packed twist. The combination of slow-cooked caramelized onions, rich chicken and beef broth, and a golden, bubbly layer of Gruyère cheese makes each bite irresistibly delicious. Plus, it’s easy to make and perfect for cozy weeknight dinners, fall soup recipes, or even an elegant starter for a special meal. If you enjoy comfort food that’s both satisfying and packed with classic French flavors, this dish is sure to become a favorite!
You may also want to Check out this Thick and Hearty Chicken Noodle Soup!
Ingredients
Butter – Enhances the deep, rich flavor of the onions.
Olive Oil – Helps prevent burning while caramelizing the onions.
Yellow Onions – The star of the show! Slow-cooked for deep flavor.
Minced Garlic – Adds a savory depth to the broth.
Fresh Thyme & Bay Leaves – Classic herbs for a fragrant broth.
Dry White Wine – Deglazes the pan and adds complexity.
Chicken Stock & Beef Stock – A blend for a perfect balance of flavors.
Rotisserie Chicken – Shredded for ease and added protein.
Salt & Black Pepper – To season and enhance all the flavors.
Baguette Slices – Toasted for that classic homemade crouton crunch.
Gruyère Cheese – The perfect melty, nutty topping.
Step-by-Step Instructions
1. Prepare the Baguette
Begin by preheating the oven to 450°f and slicing the Baguette into one-inch crostinis.
Spread them evenly onto a parchment-paper-lined baking sheet and spray them with cooking spray. Flip them over, spray the other side, and then salt the top with Kosher salt.
Bake the crostinis for 10-15 minutes, watching them in the last few minutes to prevent overcooking.
Remove them from the oven and set aside until ready to serve.
2. Caramelize the Onions
Slice all of the onions and set them aside.
Add olive oil and butter to a Dutch oven or stewpan over medium-low heat.
Once the butter is fully melted, add the onions, stirring to thoroughly coat them in the oil and butter mixture.
Occasionally, stir the onions as they begin to caramelize, salt them with kosher salt, and then allow them to continue caramelizing.
3. Build the Soup Base
Once the onions have been lightly caramelized, add the garlic, stir to incorporate, pour in the wine, deglaze the pot, and allow the wine to simmer for about 6 minutes.
Sprinkle in the chopped fresh thyme and give it all a good stir.
Add the shredded chicken to the onions, stirring to ensure even distribution.
Pour in the Beef Stock and Chicken Stock. Stir the French Onion Chicken Soup, add the bay leaves, bring to a boil, and then reduce the heat to low, simmering, uncovered, for 20 minutes.
4. Serve
While the soup simmers, shred your cheese and set aside until ready to serve.
Ladle the soup into the bowls of your choice, and top each bowl with your preferred amount of cheese, followed by a few crostinis.
Serve Hot, and Enjoy!
Expert Tips
- Caramelize the onions slowly – This step is key to achieving the deep, sweet flavor of an authentic French Onion Soup with Chicken.
- Use quality stock – A mix of chicken stock and beef stock creates the best depth of flavor.
- Choose the right cheese – Gruyère cheese is traditional, but Swiss or Provolone works in a pinch.
- Make it ahead – The flavors develop even more if made a day in advance.
What to Serve with French Onion Chicken Soup
- Homemade croutons or extra toasted baguette slices
- A side of roasted vegetables or a simple green salad
- A glass of dry white wine to complement the soup
- Serve Buttery Escargot as a fancy appetizer and a small salad for a full meal.
Recipe FAQs
Yes! Caramelize the onions on the stovetop first, then transfer everything to a slow cooker and cook on LOW for 4-6 hours.
A dry white wine like Sauvignon Blanc or Chardonnay works best.
Absolutely! Freeze the soup (without the bread and cheese) in airtight containers for up to 3 months.
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📖 Recipe
Chicken and French Onion Soup
Equipment
Ingredients
- 4 tablespoon Salted Butter
- 2 tablespoon Olive Oil
- 4 Yellow Onion Thinly Sliced
- 1 tablespoon Minced Garlic
- ¾ Cup Dry White Wine
- 3 Sprigs Fresh Thyme
- 3 Cups Rotisserie Chicken Shredded
- 3 Cups Chicken Stock
- 3 Cups Beef Stock
- 2 Bay Leaves
- Crostini For Serving
- 8 Oz Gruyére Cheese Shredded
Instructions
- Preheat the oven to 450°f and slice the Baguette into one-inch crostinis.
- Spread them evenly onto a parchment-paper-lined baking sheet and spray them with cooking spray. Flip them over, spray the other side, and then salt the top with Kosher salt.
- Bake the crostinis for 10-15 minutes, watching them in the last few minutes to prevent overcooking.
- Remove them from the oven and set aside until ready to serve.
- Slice all of the onions and set them aside.
- Add olive oil and butter to a Dutch oven or stewpan over medium-low heat.
- Once the butter is fully melted, add the onions, stirring to thoroughly coat them in the oil and butter mixture.
- Occasionally, stir the onions as they begin to caramelize, salt them with kosher salt, and then allow them to continue caramelizing.
- Once the onions have been lightly caramelized, add the garlic, stir to incorporate, pour in the wine, deglaze the pot, and allow the wine to simmer for about 6 minutes.
- Sprinkle in the chopped fresh thyme and give it all a good stir.
- Add the shredded chicken to the onions, stirring to ensure even distribution.
- Pour in the Beef Stock and Chicken Stock. Stir the French Onion Chicken Soup, add the bay leaves, bring to a boil, and then reduce the heat to low, simmering, uncovered, for 20 minutes.
- While the soup simmers, shred your cheese and set aside until ready to serve.
- Ladle the soup into the bowls of your choice, and top each bowl with your preferred amount of cheese, followed by a few crostinis.
- Serve Hot, and Enjoy!
Video
Notes
- Caramelize the onions slowly – This step is key to achieving the deep, sweet flavor of an authentic French Onion Soup with Chicken.
- Use quality stock – A mix of chicken stock and beef stock creates the best depth of flavor.
- Choose the right cheese – Gruyère cheese is traditional, but Swiss or Provolone works in a pinch.
- Make it ahead – The flavors develop even more if made a day in advance.
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