Roasted Chicken With Caramelized Onions Soup

• 2 teaspoons vegetable oil
• 2 medium sweet onions, cut in half and thinly sliced
• 8 cups chicken broth
• 1/2 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• 2 medium carrots, sliced
• 3 celery ribs, sliced
• 2 cups uncooked egg noodles
• 2 cups roasted chicken, chopped

1. Heat oil in large skillet over medium-high heat.
2. Add onions and cook until they begin to brown, stirring occasionally.
3. Reduce heat to medium.
4. Cook until onions are tender and caramelized, stirring occasionally; remove from heat.
5. Heat broth, black pepper, garlic, thyme, carrots and celery in stock pot over medium-high heat to a boil.
6. Reduce heat and simmer for about 10 minutes until carrots and celery are tender.
7. Stir in noodles and chicken and cook 10 minutes or until pasta is tender.
8. Stir in onions and serve.

vegetable oil, sweet onions, chicken broth, fresh ground black pepper, garlic, thyme, carrots, celery, egg noodles, chicken

Taken from www.food.com/recipe/roasted-chicken-with-caramelized-onions-soup-463392 (may not work)