Walkabout Soup Outback Steakhouse Copycat is your ticket to recreating that beloved Outback Steakhouse experience right in your own kitchen. This easy-to-follow recipe delivers a rich, flavorful soup that’s perfect for a comforting meal any night of the week.
Key Ingredients for Walkabout Soup Outback Steakhouse Copycat
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (15-ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 cup heavy cream
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh parsley, for garnish
- Optional: Crusty bread or saltine crackers for serving
How to Make Walkabout Soup Outback Steakhouse Copycat
This Walkabout Soup Outback Steakhouse Copycat is a delicious and satisfying way to enjoy a restaurant-favorite without leaving your house, ready in about 45 minutes. Its creamy, savory broth, tender chicken, and hearty vegetables create a truly comforting experience that’s surprisingly simple to whip up.
Step-by-Step Instructions
- Brown the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside, leaving any drippings in the pot.
- Sauté the Vegetables: Add the chopped onion, celery, and carrots to the same pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Add Aromatics: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Build the Broth: Pour in the chicken broth and add the undrained diced tomatoes. Stir in the dried thyme and rosemary. Bring the mixture to a boil.
- Simmer and Season: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes to allow the flavors to meld. Season generously with salt and freshly ground black pepper to your taste.
- Return Chicken and Add Cream: Add the browned chicken pieces back into the pot. Stir in the heavy cream and bring the soup back to a gentle simmer. Cook for another 5 minutes, just to heat the chicken through and allow the cream to incorporate fully. Do not allow the soup to boil vigorously after adding the cream, as it can curdle.
- Melt the Cheese: Stir in the shredded cheddar cheese until it is completely melted and the soup has a thick, creamy consistency. Taste again and adjust seasoning if needed.
- Serve: Ladle the hot Walkabout Soup Outback Steakhouse Copycat into bowls. Garnish with fresh chopped parsley and serve immediately with crusty bread or crackers for dipping.
Why You’ll Love This Walkabout Soup Outback Steakhouse Copycat
You’ll absolutely adore this Walkabout Soup Outback Steakhouse Copycat for its rich, velvety texture and heartwarming blend of tender chicken and savory vegetables. It’s a perfect, soul-soothing alternative to ordering takeout, offering significant savings while delivering an equally delicious, if not better, flavor profile compared to its restaurant counterpart. The creamy, cheesy broth, infused with aromatic herbs and brightened by the diced tomatoes, creates a complex and utterly satisfying taste experience that will have you coming back for more with every spoonful.
Imagine enjoying this comforting bowl of goodness, reminiscent of a cozy campfire on a cool evening, all while knowing you’ve created it yourself with simple ingredients. It’s a flavor explosion that rivals any restaurant, providing a luxurious dining experience at a fraction of the cost. So, gather your ingredients, follow these easy steps, and prepare to be amazed by your own culinary skills. We encourage you to try this Outback Steakhouse copycat recipe at home and share the delicious results with your loved ones; it’s guaranteed to become a new favorite!
Storing and Reheating Tips
- Refrigeration: Allow the Walkabout Soup Outback Steakhouse Copycat to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. For best results, store any garnishes like fresh parsley separately.
- Reheating on Stovetop: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. Avoid bringing it to a rapid boil, especially after the cream has been added, to prevent curdling. You may need to add a splash more broth or cream to achieve your desired consistency.
- Reheating in Microwave: Reheat individual portions in a microwave-safe bowl in 30-second intervals, stirring between each, until warm.
- Freezing: While this soup is delicious fresh, the cream and cheese can sometimes alter texture slightly upon thawing. If you plan to freeze, it’s best to omit the heavy cream and cheese until reheating. Once cooled, store the base soup (chicken, vegetables, broth) in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator, then reheat on the stovetop, adding the cream and cheese at the end before serving.
Final Thoughts
This Walkabout Soup Outback Steakhouse Copycat recipe is a comforting culinary triumph, offering incredible flavor and a taste of Outback nostalgia right in your kitchen. We wholeheartedly encourage you to give this recipe a try for a simple, satisfying, and budget-friendly meal that’s sure to delight everyone at your table.
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Walkabout Soup Outback Steakhouse Copycat
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside, leaving any drippings in the pot.1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs
- Add the chopped onion, celery, and carrots to the same pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8-10 minutes.1 cup finely chopped yellow onion, 1 cup finely chopped celery, 1 cup finely chopped carrots
- Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.2 cloves garlic
- Pour in the chicken broth and add the undrained diced tomatoes. Stir in the dried thyme and rosemary. Bring the mixture to a boil.6 cups chicken broth, 1 (15-ounce) can diced tomatoes, 1 teaspoon dried thyme, ½ teaspoon dried rosemary
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes to allow the flavors to meld. Season generously with salt and freshly ground black pepper to your taste.to taste salt, to taste freshly ground black pepper
- Add the browned chicken pieces back into the pot. Stir in the heavy cream and bring the soup back to a gentle simmer. Cook for another 5 minutes, just to heat the chicken through and allow the cream to incorporate fully. Do not allow the soup to boil vigorously after adding the cream, as it can curdle.1 pound boneless, skinless chicken thighs, 1 cup heavy cream
- Stir in the shredded cheddar cheese until it is completely melted and the soup has a thick, creamy consistency. Taste again and adjust seasoning if needed.½ cup shredded cheddar cheese
- Ladle the hot Walkabout Soup Outback Steakhouse Copycat into bowls. Garnish with fresh chopped parsley and serve immediately with crusty bread or crackers for dipping.¼ cup chopped fresh parsley, Crusty bread or saltine crackers