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.
cost per recipe: $10.58
The price is determined by the national average.
tablespoon vegetable oil
large onion, cut in half and thinly sliced (about 1 cup)
medium carrot, peeled and sliced (about 1 cup)
stalks celery, sliced (about 1 cup)
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
ounces (about 3/4 cup) campanelle (little bell shaped) pasta, cooked and drained
cups roasted chicken cut into strips
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.