Creamy Chicken Soup With Caramelized Onions



35 minutes

total time


1 boneless, skinless chicken breast (8 to 10 ounces), patted dry

¼ teaspoons fine salt, plus more as needed

freshly cracked black pepper

3 tablespoons olive oil

1 small (6 ounces) yellow onion, diced

⅓ cups dry white wine, such as sauvignon blanc, divided

4 cups chicken or vegetable broth, preferably no-salt-added

1 large Yukon Gold potato (12 ounces), peeled and diced

¼ cups heavy cream

¼ cups (1 ounce) shredded Gruyère cheese

Chopped fresh chives, for garnish (optional)


Lightly season both sides of the chicken breast with salt and pepper.

In a medium pot over medium-high heat, heat the olive oil until it shimmers. Lay the chicken into the pan so that it falls away from you, and cook until browned on one side, about 5 minutes. Turn over, and brown on the other side, about 5 minutes more, or until cooked through with an internal temperature of 165 degrees. Transfer the chicken to a cutting board.

Add the onion to the pot and cook, stirring occasionally, until it starts to brown and stick to the bottom of the pot, about 5 minutes. Add a splash of the wine and stir up any brown bits. Continue cooking until the onions turn dark brown, about 4 minutes more. Add the remaining wine and, again, stir up any browned bits. Add the broth and potatoes, and bring to a boil. Lower heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 10 minutes.

Meanwhile, using your fingers, pull the chicken into bite-size pieces.

When the potatoes are cooked, remove the pot from the heat and, using an immersion blender, puree the soup on high speed until mostly smooth. (Or, using a standing blender, puree the soup in batches. Don’t overblend or it may become gluey.) Stir in the pulled chicken and cream. Taste, and season with more salt and/or pepper, bearing in mind that the cheese will also add saltiness. Just before serving, stir in the cheese.

Ladle the soup into bowls, garnish with the chives and more pepper, if desired, and serve.


Serving Size

Per serving (2 cups soup



Total Fat

40 g

Saturated Fat

13 g

Unsaturated Fat


Trans Fat



150 mg


540 mg

Total Carbohydrate

36 g

Dietary Fiber

6 g

Total Sugars

7 g


38 g



35 minutes

total time
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