Swanson® Roasted Chicken with Caramelized Onions Soup

Roasted Chicken with Caramelized Onions Soup
Campbell's Kitchen
five_whole_stars
Click a Star to Rate This Recipe
6 servings
preparation
10
minutes
cooking
30
minutes

Ingredients

2
teaspoons
vegetable oil
2 medium onions, cut in half and thinly sliced (about 1 cup)
8
cups
Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/8
teaspoon
ground black pepper
2 medium carrots, peeled and sliced (about 1 cup)
2 stalks celery, sliced (about 1 cup)
3/4
cup
uncooked campanelle pasta
2
cups
roasted chicken cut into strips

Directions

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally.  Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat.
  2. Heat the broth, black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. Stir the campanelle and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the campanelle is tender. Stir in the onions and serve immediately.

 

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments