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Roasted Chicken with Caramelized Onion Soup |
Ingredients:2 cups shredded roasted chicken 2 teaspoons vegetable oil 2 medium onions, halved and thinly sliced 8 cups Swanson chicken broth (Regular, Natural Goodness or Certified Organic) 1⁄8 teaspoon ground black pepper 2 medium carrots, sliced 2 stalks celery, sliced 3⁄4 cup uncooked trumpet-shaped pasta (campanelle)
Directions:Heat oil in 10” skillet over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally. Reduce heat to medium. Cook until onions are tender and caramelized, stirring occasion- ally. Remove skillet from heat. Heat broth, black pep- per, carrots and celery in 4- quart saucepan over medium- high heat to a boil. Stir pasta and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until pasta is tender. Stir in onions and serve immediately.
Prep: 10 minutes Cook: 30 minutes Makes: 6 servings |
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