Chicken Soup - cooking recipe

Ingredients

4 chicken breasts with skin
1 qt. water
1 can cream of chicken soup
1/4 c. chopped onion
3 Tbsp. salt
3 Tbsp. pepper
1 Tbsp. garlic powder
1 medium pkg. thin spaghetti

Preparation

In Dutch oven, mix water and chicken; bring to a boil and cook 30 minutes.
Debone chicken and throw skin away.
Shred chicken with fork and place back into boiling water.
Add onion, salt, pepper, garlic and spaghetti.
Cook another 15 minutes, then add cream of chicken soup.
Stir with fork until dissolved.
Cook on low to medium for 15 minutes.
Serve hot with buttered toast or French bread.
Serves 6 to 8.