Chicken Soup with Spaghetti - servings 6

1 lb ground chicken breast, skinles
1/2 tsp salt
1/2 cup onions, chopped
1/2 tsp black pepper
16 oz frozen mixed vegetables, thawed
1/4 tsp garlic powder
4 cup tomato juice
2 tbsps Worcestershire sauce
4 cup water
1/2 lb spaghetti broken into thirds and cooked
1 whole chicken bouillon cube
1 tsp basil

In a large soup pot, cook chicken and onions until chicken is no longer pink. Stir in the mixed vegetables, tomato juice, water, chicken cube, basil, salt, black pepper, garlic powder, and Worcestershire sauce; bring to a boil. Reduce heat and simmer for 30 minutes. Add cooked spaghetti to the soup mixture; heat through.