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Roasted Chicken with Caramelized Onions Soup


  • 2 cups shredded roasted chicken
  • 2 tsp. vegetable oil
  • 2 medium onions , halved and thinly sliced
  • 8 cups Swanson® Chicken Broth (Regular,Natural Goodness™ or Certified Organic)
  • 1/8 tsp. ground black pepper
  • 2 medium carrots , sliced
  • 2 stalks celery , sliced
  • 3/4 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-qt. 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.

Bang bang chicken


  • 225g dried rice vermicelli noodles
  • 1 large telegraph cucumber, peeled, halved lengthways, seeds removed
  • 2 (about 260g) poached chicken breasts, cooled, shredded
  • 1/3 cup (80ml) good-quality satay sauce
  • 4 spring onions, finely sliced on the diagonal
  • 1/2 cup picked coriander leaves


Soak noodles in boiling water for 4 minutes or according to packet instructions. Refresh under cold water, drain well and divide between 4 bowls. Cut cucumber into matchsticks and place on top of the noodles.
Add some chicken, top with satay sauce, then garnish with spring onions and coriander.

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