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Spaghetti Soup

By: Campbell's Kitchen  
"Meaty chicken, colorful vegetables and, of course, spaghetti, combine in this hearty one pot meal."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 29 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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)

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 284 | Total Fat: 8.9g | Cholesterol: 34mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2009 by Diane C. 
I make a soup very similar to this, however, I make mine with a beef base. Instead of chicken... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2009 by JULIA39 
Tastes like canned vegetable soup. It takes a lot of prep time to prepare it. I'm sure it's... MORE

 
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