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.
2medium onions thinly sliced
1 1/2cupschicken broth
1 1/2cupsbeef broth
2bone-in chicken breast
salt and pepper
Side Pot for Rice
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.
French Onion Chicken Rice Soup - Dairy Free by Eat Up! Kitchen at https://eatup.kitchen/french-onion-chicken-rice-soup/