Roasted Chicken with Caramelized Onions Soup
Here's a great recipe to use that leftover roasted chicken. When you combine it with sautéed veggies, caramelized onion and campanelle pasta in a savory broth, you've got a really delicious soup that's ready to serve in less than an hour.
Ingredients
1 tablespoon vegetable oil
1 large onion, cut in half and thinly sliced (about 1 cup)
2 medium carrot, peeled and sliced (about 1 cup)
2 stalks celery, sliced (about 1 cup)
8 cups Swanson® Chicken Broth
2 ounces (about 3/4 cup) campanelle (little bell shaped) pasta, cooked and drained
2 cups roasted chicken cut into strips
1 large onion, cut in half and thinly sliced (about 1 cup)
2 medium carrot, peeled and sliced (about 1 cup)
2 stalks celery, sliced (about 1 cup)
8 cups Swanson® Chicken Broth
2 ounces (about 3/4 cup) campanelle (little bell shaped) pasta, cooked and drained
2 cups roasted chicken cut into strips
Instructions
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and cook until lightly browned, stirring occasionally. Reduce the heat to medium. Cook until the onion is well browned and caramelized, stirring occasionally.
Add the carrots and celery to the saucepot and cook for 5 minutes or until tender-crisp, stirring occasionally.
Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Stir in the campanelle and chicken and cook until hot. Season to taste.
Add the carrots and celery to the saucepot and cook for 5 minutes or until tender-crisp, stirring occasionally.
Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Stir in the campanelle and chicken and cook until hot. Season to taste.
Roasted Chicken with Caramelized Onions Soup
Here's a great recipe to use that leftover roasted chicken. When you combine it with sautéed veggies, caramelized onion and campanelle pasta in a savory broth, you've got a really deli...
Directions
Print
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and cook until lightly browned, stirring occasionally. Reduce the heat to medium. Cook until the onion is well browned and caramelized, stirring occasionally.Add the carrots and celery to the saucepot and cook for 5 minutes or until tender-crisp, stirring occasionally.Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Stir in the campanelle and chicken and cook until hot. Season to taste.
Ingredients
1 tablespoon vegetable oil1 large onion, cut in half and thinly sliced (about 1 cup)2 medium carrot, peeled and sliced (about 1 cup)2 stalks celery, sliced (about 1 cup)8 cups Swanson® Chicken Broth2 ounces (about 3/4 cup) campanelle (little bell shaped) pasta, cooked and drained2 cups roasted chicken cut into strips
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