| | Directions | | Heat the oil in a10-inch skillet over medium-high heat. Add the onionsand cook until theybegin to brown, stirring occasionally.Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat. Heat the broth, 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 heat to medium andcook for 10 minutes or until the pasta is tender. Stir in the onions and serve immediately. |
|
|
| Ingredients | | - |  | 2 teaspoons vegetable oil |
| - | | 2 onions, halved and thinly sliced (1 cup) (medium) |
| - | | 8 cups chicken broth |
| - | | 1/8 teaspoon ground black pepper |
| - | | 2 carrots, sliced (1 cup) (medium) |
| - | | 2 stalks celery, sliced (1 cup) |
| - | | 3/4 cup uncooked trumpet-shaped pasta (campanelle) |
| - | | 2 cups shredded roasted chicken |
| |
| |
