Chicken Caesar Soup

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • For the soup:
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, chopped
  • Kosher salt
  • 4 cups low-sodium chicken broth
  • 1 russet potato, peeled and roughly chopped
  • 1 large piece parmesan cheese rind
  • 2 large skinless, boneless chicken breasts (about 1 pound)
  • Freshly ground pepper
  • 2 romaine lettuce hearts, chopped
  • 1/2 cup heavy cream
  • For the croutons:
  • 1/4 cup mayonnaise
  • 1/4 cup grated parmesan cheese, plus more for sprinkling
  • Grated zest and juice of 1 lemon
  • 3 anchovy fillets
  • Dash of hot sauce
  • 2 cloves garlic, chopped
  • Freshly ground pepper
  • 1 baguette
  • 3 tablespoons finely chopped fresh parsley
Directions
  • Make the soup: Preheat the oven to 400 degrees F. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. 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. Remove the chicken to a plate using tongs and let cool.

  • Meanwhile, make the croutons: 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.

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

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

  • Photograph by Johnny Miller

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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