1
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Put whole chicken in large covered Dutch Oven or 8 quart soup pot, along with 6 cups water and 1 tsp salt. Bring to a boil. Reduce heat. Simmer, covered, for about 2 hours.
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3
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Chop onion and pepper. Cook in the chicken water until onion is clear in color, about 10-15 minutes. Add 1 tsp. minced garlic. Then add spaghetti. Cook until tender, 10-12 minutes. Add tomato and mushroom soups, cheese and pimento, 1 tsp salt, and 1/2 tsp black pepper. Stir in chicken and heat. Serve with dinner rolls, veggie, and salad.
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