Chicken Caesar Soup

Name: Chicken Caesar Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 cloves garlic, chopped; 118 milliliters heavy cream; 6 servings Kosher salt; 946 milliliters low-sodium chicken broth; 3 Tbsps extra-virgin olive oil; 1 onion, thinly sliced; 1 large piece parmesan cheese rind; 6 servings Freshly ground pepper; 2 romaine lettuce hearts, chopped; 1 russet potato, peeled and roughly chopped; 454 grams large skinless, boneless chicken breasts (about

You can never have too many main course recipes, so give Chicken Caesar Soup a try. This gluten free recipe serves 6. One serving contains 286 calories, 21g of protein, and 17g of fat. From preparation to the plate, this recipe takes about 50 minutes. It will be a hit at your Autumn event. Head to the store and pick up russet potato, chicken broth, parmesan cheese rind, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Make the soup: Preheat the oven to 400 degrees F.

Ingredients you will need

Soup

Equipment you will use

Oven

Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes.

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Garlic

Onion

Salt

Add the chicken broth, 3 cups water, the potato and the parmesan rind. Season the chicken with salt and pepper and add to the pot. Bring to a boil, then reduce the heat to medium and simmer until the chicken is cooked through, about 15 minutes.

Ingredients you will need

Salt And Pepper

Chicken Broth

Parmesan

Whole Chicken

Potato

Water

Beef

Equipment you will use

Pot

Remove the chicken to a plate using tongs and let cool.

Ingredients you will need

Whole Chicken

Equipment you will use

Tongs

Combine the mayonnaise, grated parmesan, lemon juice, anchovies, hot sauce, garlic, a few grinds of pepper and 1 tablespoon water in a blender or food processor; puree until smooth.

Ingredients you will need

Lemon Juice

Mayonnaise

Anchovies

Hot Sauce

Parmesan

Garlic

Pepper

Water

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Food Processor

Blender

Cut the baguette in half lengthwise, then slice into 1/2-inch-thick pieces. Arrange on a baking sheet and brush with the mayonnaise mixture, reserving 2 tablespoons for topping.

Ingredients you will need

Mayonnaise

Baguette

Equipment you will use

Baking Sheet

Sprinkle with the parsley, lemon zest and more parmesan;bake until golden, about 10 minutes.

Ingredients you will need

Lemon Zest

Parmesan

Parsley

Equipment you will use

Oven

Add the lettuce and heavy cream to the pot and cook until the lettuce is tender, 8 to 10 minutes. Discard the parmesan rind.

Ingredients you will need

Heavy Cream

Parmesan

Lettuce

Beef

Equipment you will use

Pot

Transfer the soup to a blender and puree until smooth. Return to the pot and season with salt and pepper. Shred the chicken and add it to the soup; heat through over medium heat. Divide among bowls, drizzle with the reserved mayonnaise mixture and top with the croutons and more pepper.

Ingredients you will need

Salt And Pepper

Mayonnaise

Croutons