1 tbsp. butter
1 large onion, chopped
3 c. chopped, cooked chicken
3 cans (14 1/2 oz. each) chicken broth
1 can cream of chicken soup, undiluted
1 pkg. (8 oz.) spaghetti, broken in 2 inch pieces
7 celery ribs, diced
6 medium carrots, diced
1 tsp. poultry seasoning
1 tsp. pepper
1 tsp. grated lemon rind
2 c. milk
2 c. (8 oz.) shredded sharp Cheddar cheese

Melt butter in a Dutch oven over medium heat; add onion and sauté until tender. Stir in chicken and next 9 ingredients; bring to a boil. Reduce heat and simmer 45 minutes. Stir in milk, return to simmer. Remove from heat; let stand 10 minutes. Sprinkle each serving with cheese.

Yield: 12 cups.