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Roasted Chicken with Caramelized Onions Soup

Roasted Chicken with Caramelized Onions Soup

4.11
(9)

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.

serves 6 people

Ingredients

cost per recipe: $7.14

The price is determined by the national average.

  • 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 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

view nutrition info

How to Make It

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.
Step 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.

Step 2

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

Step 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.

Recipe Tips

  • 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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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(9)
  • Blair R.

    January 11, 2016

    Great!

    I enjoy making soup, especially chicken soup. This recipe IS great. It combines the old and new about soup since it includes the basics and goes beyond that.

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    (0) (0)
  • Denise H.

    October 9, 2013

    This recipe has an amazing taste.

    This recipe is absolutely hearty & delicious. Very easy & a great cold night food.

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    (0) (0)
  • A.E. W.

    February 28, 2012

    Roasted Chicken with Caramelized Onions Soup

    A days limit of sodium in one bowl of soup!

    Was this helpful?

    (0) (0)
  • Amy S.

    September 18, 2011

    Roasted Chicken with Caramelized Onions Soup

    This is a go to favorite! Easy, tasty, and not very expensive. I make this at least twice per month, and it freezes well too.

    Was this helpful?

    (0) (0)
  • Laurie E.

    January 21, 2011

    Roasted Chicken with Caramelized Onions Soup

    I loved it great flavor and very easy on the wallet!

    Was this helpful?

    (0) (0)

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