French Onion Chicken Soup

Ingredients

3 chicken stock cubes
50 g butter
1 kg brown onions, thinly sliced
3 thyme sprigs
2 Tbs plain flour
300 g chicken leg fillets (from the deli)
60 g packet baby Spinach
1 baguette, sliced
125 g coarsely grated tasty cheddar
Thyme sprigs, extra, to serve

Method

Combine the stock cubes with 6 cups (1.5 L) hot water in a large jug. Stir until the stock dissolves.

Melt the butter in a heavy-based saucepan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 minutes or until soft and golden.

Add the flour and stir for 1 minute or until combined. Gradually pour in stock. Add the chicken. Increase heat to high and cook for 15 minutes or until onion is soft and chicken is cooked through. Use tongs to transfer the chicken to a heatproof bowl. Use 2 forks to coarsely shred. Return the chicken to the saucepan. Add the spinach and stir until spinach just wilts. Season.

Meanwhile, preheat grill on high. Place the bread on a baking tray. Cook under the grill for 1-2 minutes each side or until golden. Top one side of the bread with cheese. Return to the grill and cook until cheese melts and bubbles.

Ladle soup among serving bowls. Top with cheese toast and season with pepper. Sprinkle with extra thyme.

Credits: Coles

Photo Credits: Coles