Recipe by Campbell's Kitchen
"Meaty chicken, colorful vegetables and, of course, spaghetti, combine in this hearty one pot meal."
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skinless, boneless chicken breast halves, cut into cubes
celery, finely chopped
Swanson® Chicken Broth or Swanson® Natural Goodness™ Chicken Broth
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup
uncooked spaghetti, broken into 1 inch pieces
chopped fresh parsley
It's a really fast & easy soup. Great. I used marinara instead of tomato soup.
This recipe tasted find and had a nice touch with the chicken and the spaghetti. I was torn about the broth and to me that made the soup kind of average. I did not leave the table thinking that I needed to make it again.
I make a soup very similar to this, however, I make mine with a beef base. Instead of chicken & chicken broth, I use hamburger and beef broth. I add potato, onion, celery & corn. For seasoning, I add worchestershire sauce, salt, pepper, cajun seasoning & chopped garlic. I use either tomato soup or V8 juice as the tomato base. The spaghetti is a fun touch to the soup. Simmer until the vegetables are tender and enjoy.
This soup was AMAZING!! It came out great both times I made it!
This was delish! It was like Mr. Campbell was in my kitchen! I used meatballs instead of chicken, and I added an extra can of tomato soup because I only made 4 servings. Great recipe!!
I tried this recipe using canned spaghetti instead of the tomato soup and uncooked spaghetti. I used frozen mixed vegetables to make it easier. The kids loved it.
Tastes like canned vegetable soup. It takes a lot of prep time to prepare it. I'm sure it's healthy though and that's worth three stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
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