Roasted Chicken w/ Caramelized Onions SoupHi everybody :)
I was hoping with the arrival of March the weather would be a little bit warmer, but to no avail, it seem to be colder then ever. What's for dinner when it too cold outside and you want something quick and easy to warm your inside? Soup! This brings me to today post, Roasted Chicken with Caramelized Onions Soup, made with Swanson® Chicken Broth (so it would seem as if you work hard preparing it all day; sshhh your secret is safe with me) and roasted chicken that can be purchased at your local deli or homemade :) Let's get it started...
Roasted Chicken with Caramelized Onions Soup
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) (omitted, used 1/4 tsp. celery seeds)
3/4 cup uncooked Campanella pasta (I used penne pasta)
1 tablespoon butter
2 cups roasted chicken cut into strips (I used deli chicken breast)
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.
Heat the broth, black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil.
Stir the pasta and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender.
Stir in the onions and serve immediately.
Source: Campbell's Kitchen
What I Did and/or Think:
The changes I made are in Bold, Italic, & Purple.
The Taste: I love, love, love this soup! Don't skip on caramelizing the onions, it adds lots of flavor. Definitely an A.G.R. (Another Great REPEAT).
ENJOY! Come again...
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