Name: Outback Steakhouse Walkabout Soup (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 lb Chicken-boneless, skinless breasts; 1 tsp Salt; 1/2 tsp Black pepper; 1 tbsp Olive oil; 1 cup Onion-diced; 1 cup Carrots-diced; 1 cup Celery-diced; 2 cloves Garlic-minced; 1/4 cup Butter; 1/4 cup All-purpose flour; 4 cups Chicken broth; 1 cup Heavy cream; 1 tsp Dried thyme; 1/2 tsp Paprika; 1/4 cup Chopped fresh parsley

Recipe tier

A comforting and flavorful cream-based soup inspired by Outback Steakhouse's Walkabout Soup, made with accessible ingredients for easy home cooking.

Total 1h

Serves 6

Steps 8

Ingredients 17

Chicken
1 lb 450 g Chicken-boneless, skinless breasts
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Vegetables
1 tbsp 15 mL Olive oil
1 cup 240 mL Onion-diced
1 cup 240 mL Carrots-diced
1 cup 240 mL Celery-diced
2 cloves 10 mL Garlic-minced
Sauce
cup 60 mL Butter
cup 30 g All-purpose flour
4 cups 960 mL Chicken broth
1 cup 240 mL Heavy cream
1 tsp 5 mL Dried thyme
tsp 2.5 mL Paprika
Salt To taste
Black pepper To taste
Finishing
cup 60 mL Chopped fresh parsley

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Equipment

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Instructions

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Season Chicken with salt and pepper.
Heat Olive oil in a large pot or Dutch oven over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Remove Chicken and set aside. Shred or dice the Chicken.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes. Add Garlic and cook for 1 minute more.
In a separate saucepan, melt Butter over medium heat. Whisk in All-purpose flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Chicken broth into the roux, ensuring no lumps form. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Stir in Heavy cream, Dried thyme, and Paprika. Season with Salt and Pepper to taste.
Add the shredded Chicken to the soup and heat through.
Garnish with Chopped fresh parsley before serving.