Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Caesar Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

This comforting Chicken Caesar Soup combines the creamy richness of classic Caesar salad flavors with tender rotisserie chicken and roasted romaine. Slow-simmered Yukon Gold potatoes and aromatic seasonings are pureed into a smooth, luscious base, finished with Parmesan cheese, heavy cream, and fresh lemon juice for bright balance. Crispy croutons and extra cheese garnish add perfect texture and savory notes, making this soup a hearty and flavorful twist on a traditional Caesar salad.

Ingredients

Vegetables and Aromatics

  • 1 romaine heart, cut in half lengthwise
  • 1-1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 1-1/2 pounds medium Yukon Gold potatoes, peeled and chopped

Seasonings and Condiments

  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1-1/2 teaspoons black pepper
  • 1 teaspoon salt
  • 3 tablespoons fresh lemon juice

Liquids and Dairy

  • 4 cups chicken stock
  • 1/2 cup heavy whipping cream
  • 1 cup grated Parmesan cheese plus more for garnish

Protein and Garnishes

  • 1 pound rotisserie chicken, chopped or shredded
  • 1 cup Caesar salad croutons, for garnish
  • Freshly cracked black pepper, for garnish

Instructions

  1. Roast the romaine: Place the cut romaine halves cut side down on a baking sheet lined 15x10x1-inch. Drizzle with 1 tablespoon olive oil. Roast in a preheated oven at 400°F for 10 to 12 minutes until lightly caramelized. Let cool, then roughly chop and set aside.
  2. Sauté the aromatics: Heat remaining 2 tablespoons olive oil and butter in a large Dutch oven or heavy stockpot over medium heat. Add chopped onion and cook until softened, about 8 to 10 minutes. Stir in minced garlic, Dijon mustard, anchovy paste, Worcestershire sauce, black pepper, and salt. Cook until fragrant, about 1 to 2 minutes.
  3. Add potatoes and stock: Add peeled, chopped Yukon Gold potatoes and chicken stock to the pot. Bring the mixture to a gentle simmer and cook until potatoes are tender, about 20 to 25 minutes. Remove from heat.
  4. Puree the soup: Add the roasted chopped romaine to the pot. Use an immersion blender to puree soup until completely smooth. Alternatively, transfer in batches to a high-powered blender to blend, then return to pot.
  5. Add cheese, cream, lemon, and chicken: Stir in the heavy cream and grated Parmesan cheese until cheese melts and soup is creamy. Mix in fresh lemon juice. Return pot to stovetop and add shredded rotisserie chicken. Cook for 3 to 4 minutes until chicken is heated through, stirring occasionally.
  6. Garnish and serve: Ladle soup into bowls. Top with Caesar salad croutons, additional Parmesan cheese, and freshly cracked black pepper. Serve immediately for best flavor and texture.

Notes

  • For a smoky flavor, substitute roasting romaine with grilled romaine as a garnish.
  • Leaving potato skins on can add fiber and nutrition; pureeing will render skins nearly undetectable.
  • If you don’t have an immersion blender, use a high-powered blender to puree soup in batches carefully while hot.
  • Rotisserie chicken adds convenience and rich flavor, but you can substitute with cooked chicken breast or thighs.
  • Use low-sodium chicken stock if preferred to control salt content.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Baking and Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/chicken-caesar-soup-recipe/