Rotisserie Chicken French Onion Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Rotisserie Chicken French Onion Soup

YOUR SOLIN GENERATED RECIPE

Rotisserie Chicken French Onion Soup

Slow-caramelized onions and shredded rotisserie chicken simmered in a rich bone broth, topped with a bubbly, melted Gruyère crust for a deeply savory experience.

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NUTRITION

447kcal
Protein
54.9g
Fat
12.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

1.5 medium yellow onions

0.25 tbsp extra virgin olive oil

2 cups beef bone broth

4 oz rotisserie chicken breast

0.5 slice sourdough bread

0.33 oz Gruyère cheese

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

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PREPARATION

  • 1

    Thinly slice the yellow onions into uniform half-moons.

  • 2

    In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the onions and sea salt.

  • 3

    Cook the onions slowly, stirring occasionally, for 20-25 minutes until they are deeply caramelized and soft. If they stick, add a tablespoon of water to deglaze the pan.

  • 4

    Stir in the fresh thyme, black pepper, and balsamic vinegar, cooking for another 2 minutes to meld the flavors.

  • 5

    Pour in the beef bone broth and add the shredded rotisserie chicken breast. Bring the soup to a gentle simmer for 10 minutes.

  • 6

    While the soup simmers, lightly toast the sourdough bread slice.

  • 7

    Ladle the soup into an oven-safe crock. Place the toasted bread on top and sprinkle evenly with the shredded Gruyère cheese.

  • 8

    Place the crock under the oven broiler for 2-3 minutes until the cheese is melted, bubbly, and slightly golden brown.

  • 9

    Serve immediately while hot.

Rotisserie Chicken French Onion Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Rotisserie Chicken French Onion Soup

YOUR SOLIN GENERATED RECIPE

Rotisserie Chicken French Onion Soup

Slow-caramelized onions and shredded rotisserie chicken simmered in a rich bone broth, topped with a bubbly, melted Gruyère crust for a deeply savory experience.

NUTRITION

447kcal
Protein
54.9g
Fat
12.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

1.5 medium yellow onions

0.25 tbsp extra virgin olive oil

2 cups beef bone broth

4 oz rotisserie chicken breast

0.5 slice sourdough bread

0.33 oz Gruyère cheese

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

PREPARATION

  • 1

    Thinly slice the yellow onions into uniform half-moons.

  • 2

    In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the onions and sea salt.

  • 3

    Cook the onions slowly, stirring occasionally, for 20-25 minutes until they are deeply caramelized and soft. If they stick, add a tablespoon of water to deglaze the pan.

  • 4

    Stir in the fresh thyme, black pepper, and balsamic vinegar, cooking for another 2 minutes to meld the flavors.

  • 5

    Pour in the beef bone broth and add the shredded rotisserie chicken breast. Bring the soup to a gentle simmer for 10 minutes.

  • 6

    While the soup simmers, lightly toast the sourdough bread slice.

  • 7

    Ladle the soup into an oven-safe crock. Place the toasted bread on top and sprinkle evenly with the shredded Gruyère cheese.

  • 8

    Place the crock under the oven broiler for 2-3 minutes until the cheese is melted, bubbly, and slightly golden brown.

  • 9

    Serve immediately while hot.