Wednesday, December 14, 2011
Carmelized Onion Chicken Soup
It's been a cold and rainy past few days here in Arizona. I came back from a weekend out of town and I wanted nothing more than a warm pot of soup for dinner. However, I wasn't really in the mood to cook anything at all complicated. This soup is the opposite of complicated. In the interest of truly making this simple, I picked up a rotisserie chicken while I was at the store this morning. I also used caramelized onions that were already in the freezer.
I started making this with a plan for something more complex. When I tasted the soup initially, I realized it was delicious with nothing more than the onions and the chicken. I will probably play with this combination in the future, but this soup was delicious on it's own in all of it's simplicity.
Caramelized Onion Chicken Soup
1 cup caramelized onions, chopped small, I used frozen ones I made in the crockpot earlier
1 large clove garlic, minced
2 cups cooked chicken, diced small, I used the breast meat from a rotisserie chicken
4 cups chicken stock, I used fresh stock made from the rotisserie chicken's carcass
1/2 - 1 teaspoon kosher salt, adjust to taste, depending on the stock that you use
In a medium size saucepan, saute the onions and the garlic for about a minute or so, just until fragrant. Add the chicken and the stock. Simmer for 20 minutes. Taste and season with salt as needed. Simmer on low until ready to eat. I left mine simmering over an hour and the broth was slightly thickened and full of flavor from the onions.