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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

ROASTED CHICKEN and CARMELIZED ONION SOUP Recipe

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This recipe for ROASTED CHICKEN and CARMELIZED ONION SOUP is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups shredded roasted chicken
2 tsp vegetable oil
2 medium onions, halved and thinly sliced
8 cups Swanson® Chicken Broth (Regular, Natural Goodness™ 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)
Directions:
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 occasionally. Remove skillet from heat.
Heat broth, black pepper, carrots and celery in 4-qt. saucepan over medium-high heat til boiling.
Stir pasta and chicken into saucepan. Reduce heat to medium.
Cook 10 min. or until pasta is tender.
Stir in onions and serve immediately.

 

 

 

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