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Spaghetti Soup

This easy-to-make, heart-warming soup is as fun to eat as it is good - try it and you'll see what we mean.
Course Soup
Cuisine American
Keyword spaghetti soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Campbell's Soup


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


  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 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.