Monday, December 6, 2010

Spaghetti Soup

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

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.

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