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Crock Pot French Onion Chicken Noodle Soup — The Meal-Prep Soup Everyone Bookmarks

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A crock pot french onion chicken soup with stovetop-caramelized onions, shredded chicken thighs, and noodles added late so they never turn to mush.

Ingredients

Scale
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 4 large yellow onions, thinly sliced
  • 1 tsp sugar
  • 3 cloves garlic, minced
  • 1/4 cup dry sherry or dry white wine
  • 2 lbs boneless, skinless chicken thighs
  • 8 cups low-sodium chicken broth
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp fresh thyme leaves
  • Salt and black pepper, to taste
  • 6 oz wide egg noodles
  • 1 baguette, sliced and toasted
  • 1 clove garlic, halved (for rubbing toast)
  • 1 1/2 cups shredded gruyere cheese

Instructions

  1. Melt butter with olive oil in a large skillet over medium-high heat. Add onions and sugar; cook, stirring often, 18-20 minutes until deeply golden and jammy. Add garlic in the last minute.
  2. Deglaze the skillet with sherry, scraping up all the browned bits from the bottom. Pour the entire onion mixture into the crock pot.
  3. Add chicken thighs, chicken broth, Worcestershire, bay leaves, thyme, salt, and pepper to the crock pot. Stir once, cover, and cook on low 6-8 hours (or high 3-4 hours) until the chicken shreds easily.
  4. Remove bay leaves. Shred the chicken directly in the pot with two forks, then stir it back into the broth.
  5. Stir in the egg noodles. Cover and cook on low another 30-45 minutes, until tender but not mushy.
  6. Rub toasted baguette slices with the halved garlic clove, top with shredded gruyere, and broil 1-2 minutes until bubbling and golden.
  7. Ladle soup into bowls and float a cheese toast on top of each. Serve immediately.

Notes

Do not skip the stovetop caramelizing step, this is what separates the recipe from a flat, steamed-onion soup. Meal-prepping? Freeze the base without noodles for up to 3 months, then simmer in fresh noodles when you reheat each portion. No sherry on hand, use dry white wine or a splash of apple cider vinegar plus a tablespoon of broth. Rotisserie chicken works in a pinch, shred it and stir it in during the last hour instead of cooking it from raw.

Find it online: https://www.receipster.com/crock-pot-french-onion-chicken-noodle-soup-the-meal-prep-soup-everyone-bookmarks/