French Onion Chicken Rice Soup

French Onion Chicken Rice Soup - Dairy Free

Cook Time: 2 hrs 20 mins
Total Time: 2 hrs 20 mins
I took inspiration from French Onion soup and Chicken Rice soup to come up with this French Onion Chicken Rice Soup! I made this recipe dairy free but you're welcome to add some Gruyere or Parmesan Cheese at the end. Or butter with your caramelized onions.


Caramelized Onions

  • 2 medium onions thinly sliced
  • 2 tbs. olive oil


  • 1 cup wild rice
  • 1 1/2 cups chicken broth
  • 1 1/2 cups beef broth
  • 1/2 cup sweet vermouth 


  • 2 bone-in chicken breast
  • 1 lbs. mushrooms quartered
  • 1 head garlic
  • 1 tbs. olive oil
  • 1 tbs. vermouth
  • salt and pepper

Side Pot for Rice

  • 1 cup chicken broth
  • 1/2 cup beef broth


  • 1 cup chicken broth
  • 8 cups water
  • 1/4 cup parsley


Caramelized Onions

  • Thinly slice 2 medium or 4 small onions and add to a a large stock pot with 2 tablespoons olive oil over low heat.
  • Simmer stirring occasionally for 45 minutes or until onions are browned and caramelized. 


  • Add 1 cup wild rice, 1 1/2 cups chicken broth, 1 1/2 cups beef stock, and 1/4 cup vermouth to a medium pot. Heat on medium low stirring often for about 45-50 minutes or until nearly tender.
  • In a side pot, heat 1 cup chicken broth and 1/2 cup beef stock. Keep on stand by as rice begins to dry out. Add 1/4 cup at a time if needed to keep rice cooking until nearly tender.

Roast Chicken, Mushrooms, and Garlic

  • Preheat oven to 375°F. 
  • Chop the top and bottom off a head of garlic and remove the skins from each clove. Quarter small mushrooms. Chop two chicken breasts in half leaving skin and bones, salt and pepper both sides.
  • Drizzle 1 tablespoon olive oil in a roasting pan. Add chicken breasts skin side down, garlic and mushrooms to pan. Sprinkle with salt and pepper and a tablespoon of sweet vermouth.
  • Roast for 25-30 minutes until chicken reaches 155°F. 
  • Allow chicken to cool, remove skin and bones and shred in to bite size pieces. 
  • Reserve chicken, mushrooms, garlic and all pan juices for soup.


  • As the caramelized onions are finishing, add the mushrooms, garlic, pan juices, and 1/4 cup chopped parsley. Cook for 10 minutes. Add any left over broth from the side pot and 1 cup chicken broth. Stir and bring to a simmer. Add rice, chicken and 8 cups of water and simmer for 15 minutes.