Salads, Soups, & Chili

Spicy Chicken & Onion Soup

This hearty, spicy chicken onion soup is great with a mixed green salad and more warm crusty French bread.

Prep Time 
15 minutes or less
Cook Time 
30 to 60 minutes
Total Time 
1 hour
Servings 
8
Ingredients 

1/2 cup butter
4 cloves garlic, finely chopped
2 Serrano peppers, seeded, finely chopped, if desired
4 large white onions, thinly sliced, about 10 cups
2 tablespoons sugar
8 cups chicken broth
1 Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 4 cups)
1 (1 pound) loaf French baguette, sliced into 16, 1-inch thick pieces
2 tablespoons olive oil
8 ounces Gruyere cheese, thinly sliced
1/4 cup finely chopped fresh parsley

Instructions 

Heat oven to 425°F

Melt butter in Dutch oven and add garlic and peppers. Cook 1 to 2 minutes or until softened, stirring frequently.

Stir in onions and sugar. Cook 15 to 20 minutes or until the onions are very soft and starting to brown, stirring frequently.

Stir in the broth and bring mixture to a boil. Reduce heat to medium. Stir in the chicken and cook 5 to 7 minutes or until chicken is hot.

Meanwhile, place baguette slices on baking sheet. Brush with olive oil. Bake 8 to 10 minutes or until lightly toasted. Place 1 to 2 cheese slices on each bread slice. Return to oven. Bake 1 to 3 minutes or until cheese starts to melt.

To serve, ladle soup into warm bowls, top with toasted bread slice and sprinkle with parsley.

Tips 

One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

 

Cuisine 
American

  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      660
    • Calories from Fat 
      52%
    • Total Fat 
      38g
    • Saturated Fat 
      17g
    • Total Carbohydrate 
      44g
    • Protein 
      35g
    • Sugars 
      11g
    • Cholesterol 
      130mg
    • Dietary Fiber 
      3g
    • Sodium 
      1,820mg
  • DAILY VALUE
    • Vitamin A 
      16%
    • Vitamin C 
      14%
    • Calcium 
      36%
    • Iron 
      16%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2.5
    • Fat 
      5.5
    • Vegetable 
      1
    • Lean Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Oven
Recipe Source 
Gold'n Plump Exclusive - Judy Tills