1 chicken
2 sm. potatoes, peeled and diced
2 carrots, thinly sliced
1 onion, chopped
2 stalks celery
4 chicken bouillon cubes
1 tsp. parsley flakes
1/2 lb. thin spaghetti

In a large pan of water, cook chicken until done. Remove from broth. Add potatoes, carrots, onion, celery and bouillon cubes. Cook until vegetables are tender. Remove chicken from bones and cut up. Then add chicken, spaghetti and parsley flakes to vegetables and cook until spaghetti is done.