Here is another soup from my epic soup making day…
Roasted Chicken with Caramelized Onions Soup
2 cups shredded roasted chicken
2 medium onions, sliced thin
8 cups Chicken Broth
2 medium carrots
2 stalks celery
1 cup uncooked trumpet-shaped pasta (campanelle)
Heat oil in 10″ 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.
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 min. or until pasta is tender. Stir in onions and serve immediately.