Description
Creamy Chicken Caesar Soup transforms the iconic salad into a cozy, satisfying bowl of comfort. With tender shredded chicken, a creamy romaine and Parmesan base, and crisp Caesar croutons, this soup is a flavorful twist perfect for chilly evenings or weeknight dinners.
Ingredients
For the soup:
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
1 teaspoon kosher salt, plus more to taste
4 cups low-sodium chicken broth
3 cups water
1 russet potato, peeled and roughly chopped
1 piece Parmesan cheese rind
2 large skinless, boneless chicken breasts (about 1 pound)
Freshly ground black 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 extra for topping
Zest and juice of 1 lemon
3 anchovy fillets
A dash of hot sauce
2 cloves garlic, chopped
Freshly ground black pepper
1 baguette
3 tablespoons finely chopped fresh parsley
Instructions
1. Preheat the oven to 400°F.
2. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion, garlic, and salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
3. Pour in the chicken broth and water. Add the potato and Parmesan rind. Season the chicken breasts with salt and pepper and place them into the pot.
4. Bring the soup to a gentle boil, then lower the heat and simmer until the chicken is fully cooked, about 15 minutes. Remove the chicken and set aside to cool slightly.
5. While the soup simmers, make the croutons. In a blender or food processor, combine the mayonnaise, Parmesan, lemon juice, anchovies, hot sauce, garlic, pepper, and 1 tablespoon water. Blend until smooth.
6. Slice the baguette in half lengthwise, then cut into 1/2-inch pieces. Arrange on a baking sheet, brush with the mayonnaise mixture (reserve about 2 tablespoons), and sprinkle with parsley, lemon zest, and extra Parmesan. Bake until golden, about 10 minutes.
7. Add the chopped romaine and heavy cream to the soup pot. Cook until the lettuce is very tender, 8 to 10 minutes. Remove and discard the Parmesan rind.
8. Carefully blend the soup until smooth, working in batches if needed. Return it to the pot and season with salt and pepper to taste.
9. Shred the chicken and stir it back into the soup. Warm gently over medium heat.
10. Serve hot, drizzled with the reserved mayonnaise mixture and topped with croutons and extra black pepper.
Notes
For a lighter version, substitute half-and-half for heavy cream. To make ahead, store the soup base and croutons separately. Add cooked pasta or beans to bulk up the meal if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups & Stews
- Method: Simmering and blending
- Cuisine: American