Spaghetti Soup

By KimberleyH

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 oil
• 2 skinless, boneless chicken breast halves, cut into cubes (about 1/2 pound)
• 1 medium onion, chopped (about 1/2 cup)
• 1 large carrot, chopped (about 1/2 cup)
• 1 stalk celery, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
• 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
• 1 cup water
• 3 ounces uncooked spaghetti, broken into 1-inch pieces
• 2 tablespoons chopped fresh parsley (optional)

Details

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 1

1 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.
2 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.
3 Stir the broth, soup and 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.
Serving Suggestion: Serve with a Caesar salad and a crusty Italian loaf. For dessert serve fruit salad.