Creamy Chicken Noodle Soup

1 Tbsp butter or margarine

1 large onion, chopped

3 cups chopped cooked chicken (3 chicken breasts)

3 (14.5-oz) cans chicken broth ( I used some of the broth from cooking cluck)

1 (10.75 oz) can cream of mushroom soup, undiluted

1 ( 10.75 oz) can cream of chicken soup, undiluted

1 (8-oz) package spaghetti, broken into 2-inch pieces

7 celery ribs, diced

6 medium carrots, diced

1 teaspoon poultry seasoning

1 tsp pepper

1 tsp grated lemon rind (I don’t remember using this)

2 cups milk

2-cups shredded sharp Cheddar cheese for garnish

Melt butter in a Dutch oven over medium heat; add onion and saute’ 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.

Southern Living (Mary M. Huie, Anniston, Alabama)

Note: I found that more liquid was needed.. either add more chicken broth or milk, as desired.