The onions caramelize quickly for this soup thanks to a simple trick.
Freshly cracked black pepper4 cups chicken or vegetable broth, preferably no-salt-addedChopped fresh chives, for garnish In a medium pot over medium-high heat, heat the olive oil until it shimmers. Lay the chicken into the pan so that it falls away from you, and cook until browned on one side, about 5 minutes. Turn over, and brown on the other side, about 5 minutes more, or until cooked through with an internal temperature of 165 degrees. Transfer the chicken to a cutting board.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
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