1 (4 lb.) chicken (see directions for cooking the chicken)
1/2 tsp. salt
1/2 tsp. thyme
6 peppercorns
Stalk of celery
Onion
3 cloves garlic
1 carrot
1 bay leaf
1 lb. dried spaghetti or equivalent amount in fresh pasta
1 c. onion, chopped
1 c. celery, chopped
1 c. green pepper, chopped
1 garlic clove, pressed or chopped finely
2 tbsp. butter
2 tbsp. olive oil
1 can (16 oz.) tomatoes, drained & chopped
2 cans (8 oz. each) tomato sauce
1 tsp. sugar
1 tsp. cumin powder
1 tsp. chili powder
Salt & pepper to taste
3/4 lb. Cheddar cheese, grated
1 sm. can sliced black olives, drained

Cook chicken until tender (about 1 1/2 hours) in water to cover seasoned with salt, thyme, 6 peppercorns, a stalk of celery, an onion stuck with 3 whole cloves, a carrot and a bay leaf. Strain chicken broth into another large pot and remove chicken to cutting board. Discard vegetables chicken was cooked with. Debone chicken and cut into small pieces; set aside.