* Exported from MasterCook *
SPAGHETTI SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : chicken soup
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
2 skinless boneless chicken breast halves -- cut into cubes ( about 1/2 pound)
1 medium onion -- chopped
1 large carrot -- chopped
1 stalk celery -- finely chopped
2 cloves garlic -- minced
4 cups Swanson Chicken Broth
1 10 3/4 oz can tomato soup
1 cup water
3 ounces uncooked spaghetti -- broken into 1-inch pieces
2 tablespoons fresh parsley -- chopped optional
1. Heat 1 tablespoon of the oil in a 6-quart saucepan 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.
Description:
"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."
Source:
"Campbell's Kitchen"
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Per Serving (excluding unknown items): 174 Calories; 8g Fat (42.3% calories from fat); 15g Protein; 10g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Serving Ideas : Serving Suggestion: Serve with a Caesar salad and a crusty Italian loaf. For dessert serve fruit salad.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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