Chicken Onion Soup Recipes

BAKED CHICKEN WITH FRENCH ONION SOUP

Steps:

• Preheat oven to 350.
• In a bowl, mix olive oil and onion soup together.
• Pour 2/3 of the mixture over chicken.
• In a separate bowl, toss green beans in remaining mixture.
• Place chicken breasts in a 9X13 baking dish.
• Place green beans all around chicken.
• Bake in oven for 30 minutes.

TENDER ONION BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
• Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

FRENCH ONION CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
• Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FRENCH ONION CHICKEN

Steps:

• Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
• While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
• Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
• Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
• Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.

CHICKEN ONION SOUP

Steps:

• Dice the onions, put them in a crock-pot / slow cooker and toss them with the oil, salt and pepper. Turn crock-pot to low for 8-10 hours or high for about 5 hours. I start this before bedtime and wake to beautifully caramelized onions.
• Add broth and shredded chicken to the onions in the crock-pot.
• Raise crock-pot setting to high to bring soup to temperature and meld flavors. Adjust salt level if necessary.
• When ready to serve, turn broiler on; ladle soup into oven proof bowls, top with baguette, a slice of cheese and a sprinkle of parmesean. Place under broiler until cheese is melted.
• Soup's on!

FRENCH ONION CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees.
• In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.
• When onions become soft, place onions on a plate and set aside.
• Using the same skillet, spray the skillet with non stick cooking spray.
• Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.
• Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.
• Add onions back into the skillet with the chicken breasts.
• Pour in the can of French onion soup and 1 cup beef broth. Simmer the chicken and onions for 2-3 minutes-this will allow the soup to caramelize the chicken.
• If using a cast iron skillet pan top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.)
• Place skillet or baking dish in preheated oven.
• Cook for 10-15 minutes or until bubbly.

OLD FASHIONED CHICKEN SOUP

Steps:

• Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
• Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
• Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
• Stir in egg noodles or dry pasta noodle of your choice.
• Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
• To serve, garnish with fresh minced parsley.