There’s something about a steaming bowl of soup that just feels like home especially when it’s packed with caramelized onions, tender chicken, and that rich, savory broth that makes every spoonful taste like a hug.

This French Onion Chicken Soup takes everything we love about traditional French onion soup and gives it a heartier twist. It’s loaded with slow cooked onions, carrots, celery, and plenty of shredded chicken, all simmered together with fresh thyme and a Parmesan rind for extra depth. Then, right before serving, each bowl gets topped with a slice of cheesy baguette that melts right into the soup.

If you’re craving something cozy, rustic, and full of flavor, this is the one.

Why You’ll Love This Soup

• Deep, rich flavor: Caramelized onions bring that classic French onion sweetness.
• Hearty and filling: The shredded chicken and veggies make it a full meal in a bowl.
• Simple but impressive: Feels restaurant-quality, but made from scratch with pantry staples.
• Cheesy baguette topper: Melty Gruyère or Swiss cheese on toasted bread — need I say more?

Tips & Variations

• Use half chicken broth and half beef broth for a richer, more traditional French onion flavor.
• Add a splash of cream or half-and-half for a silkier finish.
• Don’t toss that Parmesan rind! It adds a beautiful depth and subtle nuttiness to the broth.
• Make it vegetarian by swapping the chicken for white beans and using veggie stock.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight! Reheat gently on the stove over medium heat. The cheesy baguette is best made fresh, but you can re-toast leftovers under the broiler in just a few minutes.

French Onion Chicken Soup

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 50 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

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Ingredients

For the soup:

• 2 tbsp butter
• 1 tbsp olive oil
• 3 large yellow onions, thinly sliced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 tsp salt
• 1/4 tsp sugar (optional, helps onions caramelize)
• 3 cloves garlic, minced
• 2–3 sprigs fresh thyme, tied with kitchen twine
• 1 tbsp flour
• 1/2 cup dry white wine (optional, or sub chicken broth)
• 6 cups chicken bone broth or stock
• 1 Parmesan rind
• 1 tsp Worcestershire sauce (optional)
• 2–3 cups shredded cooked chicken (rotisserie or leftover)
• Salt and black pepper, to taste

For the baguette topping:

• 1 small baguette, sliced into 1/2-inch rounds
• Olive oil or 2 tbsp butter, melted
• 1 1/2 cups shredded Gruyère or Swiss cheese (or mix with mozzarella for extra melt)
• Fresh thyme or parsley, for garnish

Instructions

1. Melt butter with olive oil in a large pot or Dutch oven over medium heat. Add sliced onions, salt, and sugar. Stir often and cook slowly for 25-30 minutes until they turn a golden brown and smell sweet and buttery. This is where the magic happens, so don’t rush it.
2. Stir in carrots and celery, cooking another 5–7 minutes until softened. Add minced garlic and cook 1 more minute until fragrant.
3. Sprinkle in flour and stir to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
4. Pour in white wine (or a splash of broth) and scrape up all those flavorful browned bits from the bottom. Let it simmer for 1-2 minutes to cook off alcohol.
5. Add in the chicken broth, Worcestershire sauce (optional), the tied thyme sprigs, and a Parmesan rind. Let the soup simmer gently for about 15–20 minutes so all those flavors meld together (or until carrots are fork tender).
6. Stir in 2–3 cups of shredded chicken and simmer another 5 minutes, just until heated through. Season with salt and pepper to taste. Remove the thyme bundle and Parmesan rind before serving.
7. While the soup finishes, preheat your broiler. Brush baguette slices with melted butter or drizzle olive oil over tops and broil until golden (2-3 minutes). Top with shredded cheese and broil again until bubbly and melted (1-2 minutes).
8. Ladle soup into bowls, top with a cheesy baguette slice and Parmesan cheese. You can either float the baguette right on top or serve it alongside for dipping. Garnish with fresh thyme or parsley and enjoy every cozy bite. Enjoy!