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