Roasted Chicken w/ Caramelized Onions Soup

2 tsp. vegetable oil
2 medium onions, cut in half and thinly sliced
8 cups chicken broth, low sodium
1/8 tsp ground black pepper
2 medium carrots sliced
2 stalks celery sliced
1 cup instant brown rice (or) 3/4 cup uncooked trumpet shaped pasta (campanelle)
2 cups roasted chicken cut into strips (or) shredded
salt to taste

Heat oil in a 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 skillet from heat.
Heat broth, black pepper, carrots and celery in 4 qt saucepan over medium-high heat to a boil.  Stir rice or pasta and chicken in saucepan.  Reduce heat to medium.  Cook 10 min or until rice/pasta is tender.  Stir in onions and serve immediately. 

Serves 6

Notes: 
I used brown rice and it was really good and it thickened the soup a bit.
Next time I'm going to use 3 onions, because I really liked the taste of the onions.
You can use a rotisserie chicken from the grocery store if you don't want to cook your own, plus it saves time.