It’s been a cold and rainy past few days here in Arizona. I came back from a weekend out of town and I wanted nothing more than a warm pot of soup for dinner.
However, I wasn’t really in the mood to cook anything at all complicated. This soup is the opposite of complicated. In the interest of truly making this simple, I picked up a rotisserie chicken while I was at the store this morning. I also used caramelized onions that were already in the freezer.
I started making this with a plan for something more complex. When I tasted the soup initially, I realized it was delicious with nothing more than the onions and the chicken.
I will probably play with this combination in the future, but this soup was delicious on it’s own in all of it’s simplicity. Chunks of chicken with lots of corn in a creamy broth made for a very simple and tasty dinner as well.
Carmelized Onion Chicken Soup
- 1 cup caramelized onions chopped small, I used frozen ones I made in the crockpot earlier
- 1 large clove garlic minced
- 2 cups cooked chicken diced small, I used the breast meat from a rotisserie chicken
- 4 cups chicken stock I used fresh stock made from the rotisserie chicken's carcass
- ½ - 1 teaspoon kosher salt adjust to taste, depending on the stock that you use
- In a medium size saucepan, saute the onions and the garlic for about a minute or so, just until fragrant. Add the chicken and the stock. Simmer for 20 minutes. Taste and season with salt as needed. Simmer on low until ready to eat. I left mine simmering over an hour and the broth was slightly thickened and full of flavor from the onions.