Roasted Chicken with Caramelized Onions Soup

2 cups shredded roasted chicken

2 tsp vegetable oil

2 medium onions, halved and thinly sliced

8 cups water

3 bouillon cubes (Knox brand - if using other read directions for 8 cups water)

1/8 tsp pepper

2 medium carrots, sliced

2 stalks celery, sliced

3/4 cup uncooked pasta of choice

Heat oil in 10" skillet over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally. Reduce heat to medium. Cook until onions are tender and caramelized, stirring occasionally. Remove from heat.

Heat water, bouillon, black pepper, carrots and celery in 4-qt saucepan over medium-high heat to a boil. Stir in pasta and chicken. Reduce heat to medium. Cook 10 minutes or until pasta and veggies are tender. Stir in onions and serve.

** When I am short on time or don't feel like having 1 extra messy pan (yes, sometimes that seems too overwhelming) I just dice the onion and stick it in with the other vegetables. Not quite the same flavor but still very good.