Chicken Caesar Soup

  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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