Spaghetti Soup

• 2 tablespoons vegetable oil
• 1/2 lb boneless skinless chicken breast, cut into cubes
• 1 medium onion, chopped (about 1/2 cup)
• 1 large carrot, chopped (about 1/2 cup)
• 1 stalk celery, finely chopped (about 1/3 cup)
• 2 garlic cloves, minced
• 4 cups chicken broth
• 10 3/4 ounces condensed tomato soup
• 1 cup water
• 3 ounces spaghetti, broken into 1 inch pieces
• 2 tablespoons chopped fresh parsley (optional)

1. Heat 1 tablespoon oil in saucepan over medium-high heat. Add chicken and cook until browned, stirring often. Remove chicken.
2. Add remaining oil. Add onion. Cook over medium heat 1 minute. Add carrots. Cook 1 minute. Add celery and garlic. Cook 1 minute.
3. Add broth, soup and water. Heat to a boil.
4. Add pasta. Cook about 10 minutes or until pasta is tender. Add chicken and parsley, if desired and heat through.

vegetable oil, chicken breast, onion, carrot, celery, garlic, chicken broth, tomato soup, water, fresh parsley

Taken from www.food.com/recipe/spaghetti-soup-297336 (may not work)