INGREDIENTS

INSTRUCTIONS

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
Posted to MM-Recipes Digest V4 #337 by scotlyn@juno.com (Daniel S Johnson)
on Dec 29, 1997

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