It’s been a cold and rainy past few days here in Arizona. I came back from a weekend out of town and I wanted nothing more than a warm pot of soup for dinner.
However, I wasn’t really in the mood to cook anything at all complicated. This soup is the opposite of complicated. In the interest of truly making this simple, I picked up a rotisserie chicken while I was at the store this morning. I also used caramelized onions that were already in the freezer.
I started making this with a plan for something more complex. When I tasted the soup initially, I realized it was delicious with nothing more than the onions and the chicken. Barefeet In The Kitchen creator video with Mary Younkin
I will probably play with this combination in the future, but this soup was delicious on it’s own in all of it’s simplicity.
Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Carmelized Onion Chicken Soup
Ingredients
- ▢1 cup caramelized onions chopped small, I used frozen ones I made in the crockpot earlier
- ▢1 large clove garlic minced
- ▢2 cups cooked chicken diced small, I used the breast meat from a rotisserie chicken
- ▢4 cups chicken stock I used fresh stock made from the rotisserie chicken’s carcass
- ▢1/2 – 1 teaspoon kosher salt adjust to taste, depending on the stock that you use
Instructions
- In a medium size saucepan, saute the onions and the garlic for about a minute or so, just until fragrant. Add the chicken and the stock. Simmer for 20 minutes. Taste and season with salt as needed. Simmer on low until ready to eat. I left mine simmering over an hour and the broth was slightly thickened and full of flavor from the onions.
