Roasted Chicken with Caramelized Onions Soup
Prep: 10 min
Cook: 30 min
Makes: 6 servings
2 tsp vegetable oil
2 medium onions, cut in half and thinly sliced
8 cups Swanson Chicken Broth (Regular or Certified Organic)
1/8 tsp ground black pepper
2 medium carrots, sliced
2 stalks celery, sliced
3/4 cup uncooked trumpet-shaped pasta (campanelle)
2 cups roasted chicken cut into strips
1. Heat oil in a 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 occaisonally. Remove skillet from heat.
2. Heat broth, black pepper, carrots and celery in 4-qt. saucepan over medium-high heat to a boil. Stir pasta and chicken in saucepan. Reduce heat to medium. Cook 10 min or until pasta is tender. Stir in onions and serve immediately.
All You, October 2010, Advertisement for Swanson, p. 38.
