CHICKEN ONION SOUP

Ingredients:

• 1 teaspoon butter, (7g) divided
• 150g boneless chicken breasts
• 200g onions, sliced 
• 1 teaspoon all-purpose flour
• 1 teaspoon sugar
• 1 tablespoon white vinegar 
• 350ml vegetable stock
• ¼ teaspoon fresh thyme leaves
• 30g mozzarella cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat the oven to broil.
2. Heat a large skillet with high sides to a medium heat. Season chicken breasts with plenty of salt and a little bit of pepper on both sides. Once the skillet is hot, add butter. Swirl to coat the pan. Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and on to a platter or plate. Cover with foil.
3. In the same pan add the onions. Stir to coat the onions. Add salt and sugar. Stir again. Turn the heat down to medium-low and continue to slowly caramelize the onions. Stir every few minutes. After about 15 minutes, the onions should be golden brown and caramelized.
4. Stir in the vinegar. Bring the mixture to a boil and then reduce to a simmer. Stir in flour. Cook for 1 minute.
5. Slowly whisk in stock. Add thyme. Bring to a boil and reduce to a simmer. Simmer for 3-4 minutes until slightly thickened. Add chicken back to the skillet and nestle in the soup. Simmer for another 10 minutes by adding the grated cheese and until the chicken is almost all the way cooked through. 
6. Serve immediately.

Nutrition Facts:

• Calories: 453.3 Cal
• Protein: 42.8g
• Carbs: 27.8g
• Fat: 18g