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1 tablespoon oil
2 onions, thinly sliced
2 (32 ounce) boxes chicken broth
1 (8 ounce) package shredded carrots
2 stalks celery, thinly sliced
½ teaspoon pepper
2 cups cooked chicken, cut into strips (another great use for leftovers!)
¾ cup uncooked pasta of your choice
Heat oil in a medium-sized skillet over a medium-high heat. Add the onions and lower heat. Cook for 10 to 15 minutes until caramelized. Remove from heat. Heat the broth, carrots, celery and pepper in a medium-sized stockpot. Bring to a boil and stir in pasta and chicken. Reduce heat only slightly and simmer until pasta is cooked – about 10 minutes. Stir in onions and serve.
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