For a fun twist on an old classic, try this cozy, creamy chicken Caesar soup recipe.
Chicken Caesar Soup
For a fun twist on an old classic, try this cozy, creamy chicken Caesar soup recipe.
Ingredients
- 1 romaine heart cut in half lengthwise
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons unsalted butter
- 1-1/2 cups chopped onion
- 4 garlic cloves minced
- 2 teaspoons Dijon mustard
- 1-1/2 teaspoons anchovy paste
- 1 teaspoon Worcestershire sauce
- 1-1/2 teaspoons pepper
- 1 teaspoon salt
- 1-1/2 pounds medium Yukon Gold potatoes peeled and chopped
- 4 cups chicken stock
- 1/2 cup heavy whipping cream
- 1 cup grated Parmesan cheese plus more for garnish
- 3 tablespoons fresh lemon juice
- 1 pound rotisserie chicken chopped or shredded
- 1 cup Caesar salad croutons for garnish
- Freshly cracked black pepper for garnish
Instructions
- Preheat the oven to 400°F.
- Place romaine halves, cut side down, on a 15x10x1-in. baking sheet. Drizzle with 1 tablespoon olive oil. Roast 10-12 minutes or until lightly caramelized. Let cool; roughly chop. Set aside.
- Meanwhile, heat remaining 2 tablespoons olive oil and butter in a large Dutch oven or heavy stockpot over medium heat. Add onion; cook until softened, 8-10 minutes. Stir in garlic, Dijon, anchovy paste, Worcestershire, pepper and salt; cook until fragrant, 1-2 minutes.
- Add potatoes and chicken stock. Bring to a gentle simmer; cook until potatoes are tender, 20-25 minutes. Remove from the heat. Add the roasted romaine lettuce to the pot. Use an immersion blender to puree until completely smooth.
- Add heavy cream and Parmesan; stir until cheese is melted. Stir in lemon juice. Place back on the stovetop; add rotisserie chicken. Cook until chicken is heated through, 3-4 minutes, stirring occasionally.
- Ladle soup into bowls; top with croutons, Parmesan cheese and freshly cracked black pepper. Serve immediately.
