Cooking Directions

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and cook until lightly browned, stirring occasionally.  Reduce the heat to medium. Cook until the onion is well browned and caramelized, stirring occasionally.
• Add the carrots and celery to the saucepot and cook for 5 minutes or until tender-crisp, stirring occasionally.
• Increase the heat to medium-high.  Add the broth and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes, stirring occasionally.  Stir in the campanelle and chicken and cook until hot.  Season to taste.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, cut in half and thinly sliced (about 1 cup)
• 2 medium carrot, peeled and sliced (about 1 cup)
• 2 stalks celery, sliced (about 1 cup)
• 8 cups Swanson® Chicken Broth
• 2 ounces (about 3/4 cup) campanelle (little bell shaped) pasta, cooked and drained
• 2 cups roasted chicken cut into strips