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Tuesday, March 20, 2018

French Onion Chicken Soup

Holy moly! I started out making one recipe and ended up with something totally different! 

We adore French Onion Soup but there's really not much to it other than broth, a slab of bread and way too much cheese. At least this is what hubby said the last time he ordered it. I was trying to make it more waist friendly and this is what I came up with. 

I decided to cut out the bread, add in a protein (chicken) and just use one slice of aged swiss cheese. 

This was the perfect amount of broth / chicken / cheese ratio! 


  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken (breasts or tenders, whatever you have on hand)
  • 1 tbsp unsalted butter
  • 2 very large onions, thinly sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp flour
  • 2 cups Unsalted Beef Stock
  • 1/4 tsp dried thyme
  • 6 slices Sargento Aged Swiss Cheese


  1. In a large skillet, heat the olive oil over medium heat. 
  2. Add the chicken, seasoned with 1/4 tsp salt and 1/4 tsp pepper. 
  3. Saute for about 7 minutes until browned. Remove and keep warm.
  4. To the same skillet, melt the butter, add the onions, 1/4 tsp salt, 1/4 tsp pepper. 
  5. Cook, stirring, until the onions are caramelized and a deep brown, about 25 to 30 minutes. Reduce heat if you need to so the onions don't burn. Be patient. 
  6. Add the flour, stirring to make sure it's dissolved then add beef stock and thyme. Let simmer for 30 minutes. 
  7. Dice chicken into bite size pieces and add to the skillet. Let simmer for 5 minutes. 
  8. Turn on broiler or toaster oven. 
  9. Ladle broth/onions/chicken equally into 6 (1 cup) ramekins, top with a slice of swiss cheese and toast until cheese is melted. 

This recipe makes 4 (1 cup) servings at 7 pts on Weight Watchers Freestyle Program. 


These are similar to the ramekins I have. Pioneer Woman Ramekins

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