Italian Chicken Soup
4 bone in chicken breast halves
1 large onion, halved
1 large carrot, quartered
3 ribs celery with leaves, chopped
2 cans chicken broth (total 28 oz)
2 cups water
2 chicken bouillon cubes
14 ounces undrained diced tomatoes
6 green onions, thin sliced
1/2 cup chopped fresh parsley
1/4 cup ketchup
1 teaspoon salt
1 teaspoon crushed dried rosemary
1/2 teaspoon dried basil
2 cloves minced garlic
1/2 teaspoon pepper
30 ounces kidney beans, rinsed, drained
1/4 cup grated Romano cheese
In a 5-qt Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1 1/2 hrs.
Remove chicken; strain and reserve broth. Discard vegetables and bay leaves.
When the chicken is cool enough to handle, remove skin and bones; discard.
Cut chicken into bite-size pieces; set aside.
Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil.
Reduce heat; leaving cover ajar, simmer for 45 mins. Add beans, cheese and chicken; heat through.
Yield: 12-14 (3 1/2 qts).