Roasted Chicken and Caramelized Onion Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 48 |
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I found this recipe in a magazine. I modified it a bit to suit my taste. It is a great light soup that is very hearty and filling-especially on a cold winter day. I roast extra chicken breasts for this recipe but a rotisserie chicken from the grocery store would be great too. Ingredients:
8 cups chicken broth |
1 chicken bouillon cube |
2 medium carrots, sliced |
3 celery ribs, sliced |
2 cups onions, thinly sliced (about 2 large onions) |
3 tablespoons olive oil |
1/4 teaspoon black pepper |
2 cups roasted chicken, chopped |
1 cup uncooked pasta, shapes (bow tie, spirals etc.) |
Directions:
1. Heat chicken broth, bouillon cube, carrots, celery and pepper in a large pot.
2. While the soup base is heating, heat olive oil in a large pan. Add onions and sauté until golden brown. Remove from heat.
3. Stir onions into soup base. Add chicken and stir well.
4. Taste the soup to see if more chicken bouillion or water is needed.
5. Add uncooked pasta and low boil for 10 minutes.
6. Soup is ready!
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