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.

Cost per recipe: $10.99

Made With

  • Swanson® Chicken Broth

    Swanson® 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 (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)
3/4 cup uncooked campanelle 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, 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

Certified Organic Chicken Broth Natural Goodness Chicken Broth Swanson Chicken Broth

calories

186 186 180

totalfat

6g 5g 6g

saturatedfat

1g 1g 1g

cholesterol

42mg 42mg 48mg

sodium

800mg 827mg 1214mg

totalcarbohydrate

15g 15g 15g

dietaryfiber

2g 2g 2g

protein

17g 18g 17g

vitamina

70%DV 70%DV 70%DV

vitaminc

7%DV 7%DV 7%DV

calcium

3%DV 3%DV 3%DV

iron

6%DV 9%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

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