Roasted Chicken with Caramelized Onions Soup

Campbell's Roasted Chicken with Caramelized Onions Soup Recipe

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.

At a glance

Prep

20 min.

Total

50 min.

Serves

6

Servings: about 1 1/2 cups each

Cook: 30 min.

Cost per recipe: $7.14 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

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

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

How to Make It

  • 1

    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.

  • 2

    Add the carrots and celery to the saucepot and cook for 5 minutes or until tender-crisp, stirring occasionally.

  • 3

    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.

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Recipe Nutritional Information

Made With

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

calories

180 180 180

totalfat

6.5g 6.4g 5.6g

saturatedfat

1g 1g 1g

cholesterol

35mg 35mg 35mg

sodium

797mg 1213mg 829mg

totalcarbohydrate

15g 15g 15g

dietaryfiber

1g 1g 1g

protein

14g 14g 16g

vitamina

70%DV 70%DV 70%DV

vitaminc

6%DV 6%DV 6%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