Grandma's Chicken Spaghetti Salad

1 hen or fryer (hen is better; fryer is faster)
2 c. celery, cut in 1/2-inch pieces
1 bell pepper, cut in 1/2-inch pieces
1/2 c. green onions, chopped
1 small pkg. spaghetti
salt and pepper to season

Cook chicken until it is so tender it falls off the bone in salted water. Remove from water and save broth for cooking spaghetti. Combine celery, bell pepper and onion in broth.

Boil about 5 minutes or until tender. Cook spaghetti only until edibly firm (be careful not to overcook the spaghetti). Drain and mix spaghetti with chicken.

If served cold, add black olives and it is real good. I save the broth to reheat the spaghetti and chicken the next day.
Makes 4-6 servings. 


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