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Caramelized Onion, White Bean & Chicken Soup

A cozy one-pot soup that blends sweet caramelized onions with creamy white beans and tender chicken, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil (or 4 tbsp olive oil)
  • 4 large yellow onions, thinly sliced
  • 1 tsp sugar (helps caramelize the onions)
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1 bay leaf
  • 1/2 cup dry white wine (optional — chicken broth works too)
  • 6 cups low-sodium chicken broth
  • 2 (15-oz) cans cannellini or great northern beans, drained and rinsed (or 3 cups cooked beans)
  • 2 cups cooked shredded chicken (rotisserie works brilliantly)
  • 2 cups chopped kale or baby spinach (optional)
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh parsley (for garnish)
  • Grated Parmesan or croutons for serving (optional)

Method
 

Preparation
  1. Melt butter with olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat.
  2. Add the sliced onions and sprinkle with a pinch of salt and the teaspoon of sugar. Stir to coat.
  3. Cook the onions slowly, stirring every few minutes for 25–35 minutes until they’re golden and jammy.
  4. If they start to stick, add a splash of water and scrape the browned bits.
Cooking
  1. When the onions are deep golden, add garlic, carrots, celery, thyme, and bay leaf. Cook for 3–4 minutes.
  2. Pour in the white wine (if using) and scrape the bottom of the pot to lift the caramelized bits.
  3. Let the wine reduce for 1–2 minutes.
  4. Add the chicken broth and beans. Bring to a gentle simmer and cook for 10 minutes.
  5. If using raw chicken, add diced chicken now and simmer for 8–10 minutes.
  6. If using shredded precooked chicken, stir it in for the last 5 minutes just to heat.
Finishing Touches
  1. Stir in the kale or spinach and lemon juice. Adjust salt and pepper as needed.
  2. Ladle into bowls and top with chopped parsley and Parmesan or croutons.

Notes

For a creamier finish, mash a cup of the beans against the pot and stir back in. You can keep this soup in the fridge for up to 4 days, or freeze in portions for up to 3 months.