Spaghetti Soup Recipe

What You'll Need

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

How to Make It

  • 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 1 cup 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.

Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural Goodness® Chicken Broth


300 294 300


9.2g 9.2g 8.7g


0.8g 0.8g 0.8g


41mg 41mg 41mg


890mg 1200mg 910mg


33.9g 33.9g 33.9g


2.2g 2.2g 2.2g


18.1g 18.1g 18.1g


70%DV 70%DV 70%DV


15%DV 15%DV 15%DV


4%DV 4%DV 4%DV


6%DV 6%DV 10%DV

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