3 Ingredient Onion Soup Chicken Recipes

Steps:

• Heat the butter and oil together in a Dutch oven over medium heat. Add the onions, shallots and leek, and season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes.
• Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized, about 25 to 30 minutes. (If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time.) Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine.
• Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste, about 2 to 3 minutes. Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper.
• Preheat the broiler. Divide the soup between 4 (16-ounce) oven proof bowls or ramekins and arrange them on a baking sheet. Top each bowl evenly with 2 baguette slices and top with the cheese. Put under the broiler until the cheese is melted and lightly browned, about 1 minute. Sprinkle with the chives and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
• Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Steps:

• In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
• Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
• Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
• In a large saucepan over medium heat, bring chicken broth to a simmer.
• Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

Steps:

• Combine soup mix, crumbs and pepper in a paper bag.
• Shake chicken, a few pieces at a time, in mixture to coat well.
• Butter a large baking pan and place chicken in a single layer, not touching.
• Bake at 350 degrees for 30 minutes. Remove pan, shake pan to loosen chicken. Turn over and return to oven.
• Continue baking another 30 minutes or until chicken is tender and nicely browned.
• As this chicken is without any sauce, it goes well with something like scalloped potatoes, or mac and cheese.

Steps:

• Preheat oven to 350°F Spray a 13x9" baking dish with non-stick.
• Combine soup mix and cranberry sauce.
• Place chicken in prepared dish; cover with sauce.
• Cover and bake 25 minutes; remove cover and bake 15 minutes longer or until internal temperature reaches 165°F.

Steps:

• Add water or broth into instant pot. Add chicken.
• Sprinkle onion soup mix over top, and dump cream of mushroom soup on top of chicken. Do not stir.
• Cover and make sure the valve is on sealing. Set the timer to manual (high pressure) for 15 minutes.
• When the timer beeps let the pressure release naturally for 5 to 10 minutes and then release the rest of the pressure by moving the valve to venting. Remove the lid.
• Use a spoon to break up the chicken.
• Serve chicken and gravy over potatoes, noodles, toast, biscuits, or rice.

Steps:

• Place chicken in the crock pot then the dry ingredients and the water.
• Cook on low 7-8 hrs or high 4-5 hours
• If your are using a roast, substitute dry brown gravy mix for the chicken gravy.