• A chicken.
• Spaghetti.
• Two chicken stock cubes.
• A vegetable stock cube.
• Salt and pepper.
• Onion salt.
• Mixed herbs.
• Butter.

Serves:
Depends on how much chicken and spaghetti you use.
A whole chicken will typically make about 10 - 12 bowls.

Recipe:

• Buy a chicken. Boil it until cooked. Or better still, buy a cooked chicken.
   
• Eat most of it (unless you want a lot of soup!).
   
• Remove the remainder of the meat from the chicken and place to one side. Any skin should be kept with the carcass and not the pile of meat.
   
• Break up the remainder of the chicken into about a dozen pieces and place it, together with any skin, into a pot of water large enough to cover the carcass pieces (if you have boiled the chicken use the water you have boiled it in).
   
• Bring to the boil and let it simmer for about 20 minutes, stirring occasionally.
   
• While the stock is simmering break up (preferred but a greasy task) or cut up (easier but somehow not as tasty) the meat into smaller pieces.
   
• After about 20 minutes give the simmering chicken a good stir and then empty the stock into a large pot through a sieve. Dispose of the sieve contents.
   
• Put the large pot with the stock on the stove and add more water - the amount depends on your strength/amount preference ratio! More water can be added later.
   
• Crumble in about two chicken stock cubes (to taste) and one vegetable stock cube.
   
• Break up the spaghetti into pieces about two or three inches long and add to the simmering stock. The amount of spaghetti depends on how much you prefer, but remember that it expands.
   
• Simmer, and stir occasionally for about 10 minutes, or until the spaghetti starts to soften.
   
• Add the pile of chicken pieces.
   
• Add some a little salt and some pepper (ground is best), a sprinkling of mixed herbs, a little onion salt (to taste) and a little dollop of butter (depending on how rich you want it to be).
   
• Switch off the heat, give it a good stir, cover, and leave it for about 10 minutes (the remaining heat will finish cooking the soup).

Serve:
The soup freezes well and can be microwaved.