- 2 cups shredded roasted chicken
- 2 teaspoons vegetable oil
- 2 medium onions, halved and thinly sliced
- 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 (campanelle)
- Heat oil in 10-inch 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 minutes or until pasta is tender. Stir in onions and serve immediately.