- 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® Chicken Broth or Swanson® Natural Goodness™ Chicken Broth
- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
- 1 cup water
- 3 ounces uncooked spaghetti, broken into 1 inch pieces
- 2 tablespoons chopped fresh parsley (optional)
- 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.
- 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.
- 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.
03/30/2018
recipepes.com
Spaghetti Soup, recipe
PT15M
PT1H
5
455 calories
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