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Swanson® Roasted Chicken with Caramelized Onions Soup

Swanson® Roasted Chicken with Caramelized Onions Soup

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Campbell's Kitchen

Campbell's Kitchen

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

Joe Bognanni
32

Joe Bognanni

1/14/2009

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

Julie1945
24

Julie1945

1/26/2009

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 done, add the rest of the ingredients as stated. I thought there was a little to much broth. Next time I will reduce broth to 6 cups. This will be the chicken soup recipe I use from now on.

lecole123
23

lecole123

11/9/2008

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 was similar to wonton soup.

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