Rich, super-flavorful, and oh sooo easy, my gluten free Cajun French onion chicken soup is a south Louisiana twist on the familiar French soup. Seasoned, browned chicken, caramelized onions, and a spice mixture featuring the other two members of the Cajun trinity transform this soup into one big bowl of yum-deliciousness. Paired with cheesy gluten free bread, this substantial dish satisfies as it is satiates. Yep and double yay…
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My Gluten Free Cajun French Onion Chicken Soup Satisfies Two Cravings at Once…Yep…
The other day, I was having one of my usual ‘gotta have chicken now’ cravings when I realized that I also really, really wanted soup, too. Since I also had a produce drawer stocked full with bagged onions, I knew that I could make chicken something to go along with a French onion soup.
Then, true to form, once I got busy obsessing about my simultaneous chicken and onion soup craving, I just couldn’t stop. After about 30 minutes, I had the idea of putting my two cravings together into this gluten free Cajun French onion chicken soup.
I knew this recipe development thought was a risky one. But, I also knew that if I didn’t attempt the dish, the thought of not trying would haunt me until I was straight beside myself. Yep.
After a minute or two of deep contemplation, I decided to just go for it. I knew in my heart that I couldn’t possibly separate the onions from the rest of the Cajun trinity that includes green bell peppers and celery. If I did, I would secretly never forgive myself for splitting up my beloved home state trio. So, I sat down and racked my brain until I came up with a way to fit all of my favorite south Louisiana ingredient elements into this gluten free Cajun French onion chicken soup.
And once I did, I started cooking and never looked back…
Oh Soooo Yum-Delicious Gluten Free Cajun French Onion Chicken Soup is Easy, Too…
What I love about my gluten free Cajun French onion chicken soup recipe is that it’s also easy, too. I know, I know, you do have to slice all of the onions to use in the soup. But, that’s really the only pesky part of this whole recipe, and I promise you that it’ll be sooo worth it when you’re loving every minute of the finished soup, trust me.
The seasoned, browned boneless skinless chicken thighs infuse the soup with enough substance to make it a complete, oh sooo satisfying meal. And the cheesy gluten free bread, y’all!! Toasted, then topped with cheese, and broiled for just a minute or two til its ooey, gooey cheese deliciousness.
And the broth. A mix of gluten free beef and chicken broths yield a rich, scrumptious sauce that takes this gluten free Cajun French onion chicken soup to a culinary level all its own. Share with those you want to surprise with a heart-warming chicken something special soup. And see y’all on the yum side…
Gluten Free Cajun French Onion Chicken Soup
- 2 pounds boneless skinless chicken thighs cut into strips
- salt black pepper, and cayenne pepper to taste
- 1 teaspoon paprika
- 1 tablespoon parsley flakes
- 1 teaspoon hot sauce
- 6 to 9 tablespoons butter or oil divided
- 1/3 cup gluten free chicken broth
- 3 pounds yellow onions sliced then cut in half
- 1/3 cup each celery and green bell pepper
- 2 tablespoons French's Worcestershire sauce
- 1 teaspoon Louisiana hot sauce
- 2 tablespoons chicken broth
- 3 cups gluten free beef broth
- 2 cups gluten free chicken broth
- 2 Udi's gluten free hamburger buns or bagels separated
- 4 to 6 ounces sliced Pepper Jack cheese
- Season the chicken thighs with the SP&C, paprika, parsley flakes, and hot sauce.
- Melt 3 tablespoons of butter in a 5-quart cast iron Dutch oven.
- Brown the chicken thighs in batches, adding additional butter or oil, if necessary.
- Place browned chicken thighs on a paper towel-lined plate.
- Deglaze Dutch oven with 1/3 cup gluten free chicken broth, ensuring that your spoon picks up all of the browned bits at the bottom.
- Add 3 more tablespoon of butter and the onions to the Dutch oven. Stir until well-incorporated.
- Cook the onions down for about 30 minutes, or until caramelized to your liking. (You may need to add more butter if the onions start to stick to the pot.)
- While the onions are cooking down, place the celery, green bell pepper, Worcestershire sauce, hot sauce, and 2 tablespoons chicken broth in a blender. Pulse until liquefied.
- When the onions are caramelized, add the blender mixture to the onions. Stir until well-incorporated, then let cook for about 2 minutes to let the flavors combine.
- Add the chicken and remaining gluten free beef broth and chicken broth to the pot.
- Stir until combined.
- Cook for 30 minutes, tasting and adjusting seasonings half-way through, if desired.
- Preheat broiler.
- Toast the Udi's buns, then place cheese on top.
- Broil for 1 to 2 minutes,or until the cheese is melted and bubbly.
- Serve 1/2 of bun with each bowl of soup.