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Caramelized Red Onion and Chicken Soup

Caramelized Red Onion and Chicken Soup
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Prep Time: 15 min Serves: 4
Cooking Time: 30 min Yield: 6 cups
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4-star rating based on 2 reviews

For this equally delicious onion soup, you’ll skip the caloric toppings and spike it with lean chicken and fresh herbs instead.



1. Cut the chicken into long, thin, noodle-like strips. Set aside.
2. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions, vinegar, and 1/4 teaspoon of the salt and cook, stirring occasionally, until onions are fully softened, about 10 minutes. Increase heat to medium-high, add remaining 1/2 tablespoon oil and the chicken strips, and sauté until the chicken is done and onions are caramelized as desired, about 10 minutes. Add the garlic and thyme and sauté until fragrant, about 30 seconds.
3. Add the broth, soy sauce, hot pepper sauce, and remaining 1 teaspoon salt, increase heat to high, and bring just to a boil. Reduce heat to low and simmer, covered, until flavors are well combined, about 8 minutes. Adjust seasoning, and serve.



  • Would make again

    I read Cecile's review and I decided to try this recipe. Following her note, I added one 6oz. can of tomato paste and a bit of hot sauce. This changes the sodium/nutritional content a tad of course. My kids didn't love it, but my husband and I enjoyed it.

    Jan 31, 2017 at 9:45 AM
  • Tastes okay. Not as appealing to look at as the photo might suggest. It is not a red soup. So, I won't make it again as it has little going for it. My husband doctored it up, but not with lo-cal options. He added avocado and tortilla chips. Anyway, it is not as pictured. I wish I knew what the photographer did to make it look appetizing.

    Jan 10, 2016 at 5:48 PM

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