Spaghetti Soup

Name: Spaghetti Soup
Ingredients: 2 tablespoons vegetable oil; 1/2 lb boneless skinless chicken breast, cut into cubes; 1 medium onion, chopped (about 1/2 cup); 1 large carrot, chopped (about 1/2 cup); 1 stalk celery, finely chopped (about 1/3 cup); 2 garlic cloves, minced; 4 cups chicken broth; 10 3/4 ounces condensed tomato soup; 1 cup water; 3 ounces spaghetti, broken into 1 inch pieces; 2 tablespoons chopped fresh parsley (optional)

11 ingredients

4 steps

Ingredients

2 tablespoons vegetable oil
1/2 lb boneless skinless chicken breast, cut into cubes
1 medium onion, chopped (about 1/2 cup)
1 large carrot, chopped (about 1/2 cup)
1 stalk celery, finely chopped (about 1/3 cup)
2 garlic cloves, minced
4 cups chicken broth
10 3/4 ounces condensed tomato soup
1 cup water
3 ounces spaghetti, broken into 1 inch pieces
2 tablespoons chopped fresh parsley (optional)

Directions

1

Heat 1 tablespoon oil in saucepan over medium-high heat. Add chicken and cook until browned, stirring often. Remove chicken.
2

Add remaining oil. Add onion. Cook over medium heat 1 minute. Add carrots. Cook 1 minute. Add celery and garlic. Cook 1 minute.
3

Add broth, soup and water. Heat to a boil.
4

Add pasta. Cook about 10 minutes or until pasta is tender. Add chicken and parsley, if desired and heat through.