Spaghetti Soup

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 in the broth, soup and water. 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 mixture is hot and bubbling.

Serving Suggestion: Serve with a Caesar salad and a crusty Italian loaf. For dessert serve fruit salad.

Using Swanson® Natural Goodness™ Chicken Broth: Calories 298, Total Fat 9g, Saturated Fat 1g, Cholesterol 33mg, Sodium 1063mg, Total Carbohydrate 35g, Dietary Fiber 3g, Protein 20g, Vitamin A 83%DV, Vitamin C 6%DV, Calcium 3%DV, Iron 10%DV Using Swanson® Certified Organic Chicken Broth: Calories 298, Total Fat 9g, Saturated Fat 1g, Cholesterol 33mg, Sodium 1043mg, Total Carbohydrate 35g, Dietary Fiber 3g, Protein 18g, Vitamin A 83%DV, Vitamin C 6%DV, Calcium 3%DV, Iron 10%DV