Chicken or Beef Noodle Soup

Bernice Ayala

• 2 lbs. chicken or beef
• Water to cover chicken or beef
• 1 tsp. garlic salt
• 1 med. onion, chopped
• 1/8 bell pepper, diced
• 1 tsp. garlic, minced
• 1 1/2 tsp. dried parsley
• 1/8 tsp. dried oregano leaves
• 1/8 tsp. curry powder
• 3/4 (8-oz.) can tomato sauce
• 3 c. water
• 2 potatoes, cut in bite-size pieces
• 1/4 pkg. spaghetti, cut into fourths

Cut chicken or beef into bite-size pieces and sprinkle with garlic salt. Cook in water until tender before adding any other ingredients. When meat is tender, add onion, bell pepper, garlic, parsley, oregano, curry, tomato sauce and 2 cups of water (save remaining cup of water for later). Simmer for 10 minutes, then add potatoes. Cook until potatoes are tender. In another pot, cook spaghetti following directions on package. When done, cover pot. Do not drain. Five (5) minutes before serving, drain and rinse spaghetti in cold water. Add spaghetti and the remaining cup of water to the soup and cook for 3 to 5 minutes. Serves 6 to 8.