Soups

Chicken and Vegetable Soup with Caramelized Onions

43

A delicious soup full of vegetables and the sweet flavor of caramelized onions

1 pound chicken breast, cooked
2 tbsp butter, divided
1 tsp olive oil
2 medium white onions, cut in half and thinly sliced
4 medium celery stalks, sliced
4 medium carrots, peeled and sliced
1 Russet potato, peeled and sliced
4 cloves garlic, minced
10 cups chicken stock
1 tsp salt
1/4 tsp ground pepper
2 tsp dried oregano
In a skillet over medium-high heat, melt 1 tablespoon of butter and olive oil. Add onions and saute until they begin to brown. Reduce heat to medium and continue cooking, stirring occasionally, until onions have caramelized, which will probably take 45 minutes to an hour. While the onions are caramelizing, melt the other tablespoon of butter in a large soup pot over medium heat. Add the carrots and celery and cook until softened. Add the potatoes, salt and pepper and cook an additional few minutes. Add the chicken stock and chicken and bring to a boil. Cook soup until potatoes are tender. Once the onions are caramelized, deglaze the pan with either a little bit of chicken stock or white wine. Pour the caramelized onions into the soup pot and add the oregano. Allow to cook a few minutes longer before serving.
Nutritions

Calories
2255

Sodium
7415mg
308% DV

Fat
95g
146% DV

Protein
165g
330% DV

Carbs
170g
57% DV

Fiber
54g
218% DV