Roasted Chicken with Caramelized Onions Soup
2 T. oil
8 cups low-fat chicken broth
2 medium onions, thinly sliced
2 celery stalks, sliced
2 cups cooked chicken breast cut in strips
Veggies of choice from program guide
Salt and pepper to taste
Heat oil over medium-high heat. Add onions and cook until they are just beginning to brown, stirring occasionally.
Reduce heat to medium and continue cooking and stirring onions until they are tender and caramelized. Remove from heat.
Heat broth, spices, and veggies until they come to a boil. Stir in chicken, reduce heat to medium and cook several minutes,just enough to heat through chicken. Stir in onions and serve.
©David and Cheryl MacDonald, 2011