Roasted Chicken Soup

  • 2 cups roasted chicken, shredded or diced (rotisserie chicken is fine)
  • 2 tsp. olive oil
  • 2 medium onions, halved and thinly sliced
  • 8 cups chicken broth
  • 1/8 tsp. fresh ground black pepper
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3/4 cup curly noodles

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 caramelized, stirring occasionally. Remove from the heat.

In a 4-quart saucepan over medium-high heat, heat the broth, pepper, carrots, and celery to a boil. Stir the noodles and chicken into the broth. Reduce heat to medium and cook for about 10 minutes until the pasta is tender. Stir in the onions; soup is ready to serve.

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