Chicken and Sweet Onion Soup

INGREDIENTS

2 G&R sweet onions, 1 diced finely and
1 roughly chopped
3 tablespoons olive oil, divided
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
2 large carrots, roughly chopped, about 1 1/2 cups
2 cloves garlic, chopped
6 cups chicken broth
1/2 cup frozen peas
1 rotisserie chicken, meat pulled, about
3 cups (save carcass to make stock!)
1/4 cup heavy cream
Salt and freshly ground pepper to taste



Serves 4-6

DIRECTIONS

In a 6-quart pot heat 2 tablespoons olive oil over medium heat. Add the finely diced onion and cook until tender and just beginning to brown. With a fork mix together the flour, baking powder, salt, and milk into a paste.

Fold in the cooked finely diced onions. Add the remaining tablespoon of oil to the pan, then the roughly chopped onions and carrots and cook until they begin to soften, about 6-8 minutes. Add the garlic and cook for 2 minutes more.

Add the chicken broth and bring to a boil. Add the peas and chicken. Drop spoonfuls of dough into the broth, you should have about 12.

Reduce the heat to maintain a simmer, cover and cook for 15 minutes. Add the heavy cream and season to taste.

Back to Recipe Page