Roasted Chicken and Caramelized Onion Soup

Total Time
40mins
Prep 20 mins
Cook 20 mins

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 Nutrition

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!