SWANSON ROASTED CHICKEN WITH CARAMELIZED ONION SOUP

Prep: 10 minutes

Cook: 30 minutes

Makes: 6 servings

2 cups roasted chidken cut into strips

2 teaspoons vegetable oil

2 medium onions, halved and thinly sliced (about 1 cup)

8 cups Swanson chicken Broth (Regular, Natural Goodness or Certified Organic)

1/8 teaspoon ground black pepper

2 medium carrots, sliced

2 stalks celery, sliced

3/4 cup uncooked trumpet-shaped pasta (campenelle)

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally. Reduce the heat to medium. Cook until the onions are tender and carmelized, stirring occasionally. Remove the skillet from the heat.

2. Heat the broth, black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. Stir the pasta and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender. Stir in the onions and serve immediately.

Made with all natural chicken stock and the flavors of garden vegetables and sun-drenched herbs, the secert to great-tasting, homemade soups is Swanson broth. Roasted chicken and caramelized onions; you were always a good matchmaker.

Chicken with noodles is my family's favorite soup. They can't get enough of the delicious chicken and vegetables mixed in the juices of the baked chicken. They keep going back for seconds, and thirds, until the wholesome soup is gone-until the next batch is made. Every month, I have to make my delicious chicken and noodle soup. So grill some tasty sandwiches to go along with the delicious chicken soup or dip the sandwiches for an even better, tastier treat. If that doesn't sound good, grab some crackers, (saltines, oyster, Ritz, whatever sounds good) for a delicious accompaniment. Sandwiches or crackers-you can't go wrong! Enjoy!

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