Swanson® Roasted Chicken with Caramelized Onions Soup

Swanson® Roasted Chicken with Caramelized Onions Soup

21

"Start with roasted chicken, add carrots, celery, pasta and caramelized onions to end with a very flavorful soup in only 30 minutes."

Ingredients

40 m servings 219 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 1324 mg
  • 53%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in 10-inch skillet over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally. Reduce heat to medium. Cook until onions are tender and caramelized, stirring occasionally. Remove skillet from heat.
  2. Heat broth, black pepper, carrots and celery in 4-quart saucepan over medium-high heat to a boil. Stir pasta and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until pasta is tender. Stir in onions and serve immediately.
  • profile image

Your rating

Cancel
Submit

Reviews

21
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

add 1/2tsp to full tsp of sugar to the onions it makes them carmelize better

This was really good! Don't make the mistake of caramelizing the onions in a separate pan. Use the same pan as the soup so you can get as much of the flavor as possible. Once the onions are don...

This soup is surprisingly good! It is simple and good. I did change a couple things, I didn't use the carrots or celery and added a little soy sauce to the broth. It turned out great. Taste wa...

We enjoyed this recipe modified to make it thicker & more stew-like, using only 4 cups chicken broth, about double the chicken meat, no carrots, crushed garlic & 1 cup uncooked quinoa instead of...

Very good soup! The caramalized onions make all the difference. I did cook the onions first in the stock pot I cooked the rest of the soup to get all the onion flavor and added a bit of poultr...

This is so good, I cook it the first time it gets cold. The carmelized onions are the key and the best. Since I have made it several times, I also did the onions overnight (or day) in the crockp...

It is TRULY cold here in the tri-state area and wanted to make chicken soup. Made this one and was disappointed - the soup definitely tasted like Onion soup and maybe I should not have been sur...

This is a really nice soup. It's not extraordinary, but it's just a really good soup with nice flavor. I would defintely make it again. My husband (who claims he doesn't like soup), finished off...

This is my new chicken noodle soup recipe. I used mini-bow-ties, so I had to use 3 cups of pasta and the full 8 cups of reduced-sodium broth. Took the advice of adding sugar to caramelize the on...