Yield: 6 Servings
|1 pounds||Thin spaghetti (dry)|
|2 quarts||Chicken broth|
|¾ cup||Sliced celery|
|¾ cup||Slivered onions|
|1 cup||Cooked chicken, diced into|
|4 tablespoons||Butter (up to 8 tb can be|
|Used for a richer product)|
|3 tablespoons||Grated parm or romano cheese|
|Salt and Pepper to taste|
1) Bring the broth to a boil in a large pan. While it is coming up to the boil, add the celery, onion and chicken.
2) Break the thin spaghetti into smaller pieces, about 3 or 4 inches in length. Drop them into the boiling broth.
3) Cook the spaghetti until done. Most of the broth will be absorbed by the pasta. If it gets too dry add a little water.
4) In a small bowl, wisk together the milk and the flour until the flour is completely incorporated. Pour it into the boiling spaghetti pot and stir to completely mix. 5) As soon as the sauce has thickened, shut off the heat and immediately add the grated cheese.
6) Taste for seasoning and add salt and pepper according to taste.
This tasting is very important because some of the initial broth which you used will have varying amounts of salt. I happened to use a homemade broth which had a little salt in it and I needed to add salt. If you use a canned broth, it will probably not require as much salt as most canned broths have plenty to begin with.
Recipe created, tested. typed and served by Dan Johnson