Spaghetti Soup

Name: Spaghetti Soup
Ingredients: 2 tablespoons vegetable oil; 1/2 pound skinless, boneless chicken breast halves, cut into cubes; 1 medium onion, chopped; 1 large carrot, chopped; 1 stalk celery, finely chopped; 2 cloves garlic, minced; 4 cups Swanson(R) Chicken Broth or Swanson(R) Natural GoodnessTM Chicken Broth; 1 (10.75 ounce) can Campbell's(R) Condensed Tomato Soup; 1 cup water; 3 ounces uncooked spaghetti, broken into 1 inch pieces; 2 tablespoons chopped fresh parsley (optional)

11 ingredients

3 steps

Ingredients

2 tablespoons vegetable oil
1/2 pound skinless, boneless chicken breast halves, cut into cubes
1 medium onion, chopped
1 large carrot, chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
4 cups Swanson(R) Chicken Broth or Swanson(R) Natural GoodnessTM Chicken Broth
1 (10.75 ounce) can Campbell's(R) Condensed Tomato Soup
1 cup water
3 ounces uncooked spaghetti, broken into 1 inch pieces
2 tablespoons chopped fresh parsley (optional)

Directions

1

Heat 1 tablespoon oil in a saucepot over medium-high heat. Add the chicken and cook until it is browned, stirring often. Remove the chicken.
2

Stir in the remaining oil and heat over medium heat. Add the onion and cook for 1 minute. Add the carrots and cook for 1 minute. Add the celery and garlic and cook for 1 minute.
3

Stir in the broth, soup and water. Heat to a boil. Stir in the pasta. Cook for 10 minutes or until pasta is tender. Add the chicken and parsley, if desired, and heat through.