Description
This Caramelized Onion, White Bean & Chicken Soup That Feels Comforting and Hearty is a cozy, flavorful soup with tender chicken, creamy white beans, and sweet caramelized onions. It’s perfect for cold nights and meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 8 cups chicken broth, low sodium
- 1 (15-ounce) can white beans (cannellini or great northern), drained and rinsed
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 tablespoon balsamic vinegar
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add sliced onions and cook, stirring occasionally, for about 30 minutes until deeply caramelized and golden brown. If onions start to stick, add a splash of water or broth.
- Add salt, pepper, garlic, thyme, and bay leaves; cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in white beans and shredded chicken; cook for 5 more minutes until heated through.
- Remove bay leaves, stir in balsamic vinegar, and adjust seasoning to taste.
- Ladle into bowls, garnish with fresh parsley and grated Parmesan cheese.
Notes
To save time, use pre-cooked rotisserie chicken. Caramelizing the onions slowly is key for deep flavor; don’t rush this step. This soup keeps well in the fridge for up to 4 days.
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 12g
- Carbohydrates: 28g
- Protein: 26g