Roasted Chicken and Caramelized Onion Soup

"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."
 
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Ready In:
40mins
Ingredients:
9
Yields:
12 cups
Serves:
6-8
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ingredients

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directions

  • Heat chicken broth, bouillon cube, carrots, celery and pepper in a large pot.
  • While the soup base is heating, heat olive oil in a large pan. Add onions and sauté until golden brown. Remove from heat.
  • Stir onions into soup base. Add chicken and stir well.
  • Taste the soup to see if more chicken bouillion or water is needed.
  • Add uncooked pasta and low boil for 10 minutes.
  • Soup is ready!

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RECIPE SUBMITTED BY

I'm a full time wife and mom who works in clinical research full-time. That leaves me with only part-time cooking time. I'm addicted to Food Network and am always try to make quick and easy meals for my family. I come up with recipes from "a little of this and a little of that" and see what comes out :) I am a novice cook who aspires not to be great but to be satisfying. The best compliment is a big smile and a request to make it again. Any feedback that you can provide on my recipes is greatly appreciated.
 
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