Roasted Chicken with Caramelized Onions Soup

Campbell's Roasted Chicken with Caramelized Onions Soup Recipe

Start with roasted chicken, add veggies, pasta, caramelized onions and chicken broth and you'll have made an amazingly flavorful and comforting soup in less than one hour.

At a glance

Prep

10 min.

Total

40 min.

Serves

6

Servings: about 2 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

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

How to Make It

  • 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, 1/8 teaspoon ground 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.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural Goodness® Chicken Broth

calories

210 210 210

totalfat

6g 6g 6g

saturatedfat

1g 1g 1g

cholesterol

35mg 35mg 35mg

sodium

1210mg 1210mg 1210mg

totalcarbohydrate

23g 23g 23g

dietaryfiber

2g 2g 2g

protein

16g 16g 16g

vitamina

70%DV 70%DV 70%DV

vitaminc

8%DV 8%DV 8%DV

calcium

4%DV 4%DV 4%DV

iron

6%DV 6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Cooking Basics: Cut the peeled onions in half lengthwise. Place the halves cut-side down on the cutting surface. Slice each onion half in parallel cuts up to, but not through, the root. Cut the root end off to free the slices.
  • Time-Saving: Slice onions on a mandoline or in a food processor fitted with a slicing blade.
  • Serving Suggestion: Serve with warm buttermilk biscuits. For dessert serve chocolate mousse pudding with whipped topping.
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RID#50221