Recipe: Chicken Spaghetti Soup

CHICKEN SPAGHETTI SOUP

"This is more of soup than a spaghetti dish, so the amount of spaghetti you use depends on how much you want in each bowl."

1 large fat chicken
1/2 lemon
1 large onion, coarsely chopped
6 cloves
1 tablespoon salt
2 large onions, chopped
3 cloves garlic, minced
2 tablespoons butter
2 cups tomato juice
1/2 pound mushrooms, chopped
1 (1 lb.) can peas
Salt and ground cayenne to taste
8 to 12 ounces spaghetti
Grated Parmesan cheese (optional, for serving)

Boil chicken in plenty of water seasoned with the lemon, the coarsely chopped onion, cloves, and 1 tbsp. salt. After chicken is done, remove from bones and cut in small pieces; set aside. You should have at least 1 quart of liquid left in the pot the chicken was boiled in; set aside.

In a soup pot, saute the chopped onions and garlic in butter until lightly browned. Add tomato juice, mushrooms, peas, salt, and cayenne. Add the chicken liquid and the chicken. Heat until blended.

Meanwhile, cook the spaghetti in boiling salted water until tender. Drain and add to soup.

Serve cheese on the side if desired.

Makes 4-6 servings
Source: The Midwestern Junior League Cookbook