Swanson® Roasted Chicken with Caramelized Onions Soup

Swanson® Roasted Chicken with Caramelized Onions Soup

21 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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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 (21)

Rate This Recipe
joejoe
32

joejoe

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

Julie1945
24

Julie1945

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

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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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