Caramelized Red Onion and Chicken Soup


Caramelized Red Onion and Chicken Soup



12 ounces boneless skinless chicken breasts
1 1/2 tablespoons virgin olive oil (extra-)
3 red onion (medium)
1 tablespoon apple cider vinegar
1 1/4 teaspoons sea salt
3 garlic cloves
2 teaspoons fresh thyme
5 cups organic chicken broth
1 1/2 teaspoons tamari soy sauce
1/2 teaspoon hot pepper sauce


1 Cut the chicken into long, thin, noodle-like strips. Set aside.
2 Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions, vinegar, and 1/4 teaspoon of the salt and cook, stirring occasionally, until onions are fully softened, about 10 minutes. Increase heat to medium-high, add remaining 1/2 tablespoon oil and the chicken strips, and sauté until the chicken is done and onions are caramelized as desired, about 10 minutes. Add the garlic and thyme and sauté until fragrant, about 30 seconds.
3 Add the broth, soy sauce, hot pepper sauce, and remaining 1 teaspoon salt, increase heat to high, and bring just to a boil. Reduce heat to low and simmer, covered, until flavors are well combined, about 8 minutes. Adjust seasoning, and serve.

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