Spaghetti Soup
This easy-to-make, heart-warming soup is as fun to eat as it is good - try it and you'll see what we mean.
Ingredients
2 tablespoons vegetable oil0.5 pound skinless, boneless chicken breast halves, cut into cubes1 medium onion, chopped (about 1/2 cup)1 large carrot, peeled and chopped (about 1/2 cup)1 stalk celery, finely chopped (about 1/2 cup)2 cloves garlic, minced4 cups Swanson® Chicken Broth1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup (Regular or Healthy Request®)3 ounces uncooked spaghetti, broken into 1-inch pieces2 tablespoons chopped fresh parsley (optional)
Instructions
Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it’s well browned, stirring often. Remove the chicken from the saucepot.Add the remaining oil to the saucepot 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 the broth, soup and 1 cup water in the saucepot and heat to a boil. Stir in the spaghetti. Cook for 10 minutes or until the spaghetti is tender. Stir in the chicken and parsley, if desired, and cook until the chicken is cooked through.
Spaghetti Soup
This easy-to-make, heart-warming soup is as fun to eat as it is good - try it and you'll see what we mean.
Directions
Print
Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it’s well browned, stirring often. Remove the chicken from the saucepot.Add the remaining oil to the saucepot 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 the broth, soup and 1 cup water in the saucepot and heat to a boil. Stir in the spaghetti. Cook for 10 minutes or until the spaghetti is tender. Stir in the chicken and parsley, if desired, and cook until the chicken is cooked through.
Ingredients
2 tablespoons vegetable oil0.5 pound skinless, boneless chicken breast halves, cut into cubes1 medium onion, chopped (about 1/2 cup)1 large carrot, peeled and chopped (about 1/2 cup)1 stalk celery, finely chopped (about 1/2 cup)2 cloves garlic, minced4 cups Swanson® Chicken Broth1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup (Regular or Healthy Request®)3 ounces uncooked spaghetti, broken into 1-inch pieces2 tablespoons chopped fresh parsley (optional)
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