Spaghetti Soup

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, chopped (about 1/2 cup)
1 stalk celery, finely chopped (about 1/2 cup)
2 cloves garlic, minced
4 cups Chicken Broth
1 can (10 3/4 ounces) Tomato Soup
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 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.