Roasted Chicken with Caramelized Onions Soup

This looks good, too.

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, sliced (about 1 cup)

2 stalks celery, sliced (about 1 cup)

3/4 cup uncooked trumpet-shaped pasta (campanelle)

2 cups roasted chicken cut into strips

• 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.
• Heat the broth, black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. Stir the pasta and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender. Stir in the onions and serve immediately.

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.