Italian Chicken Soup
|Chicken breast halves||4|
|Onion||1 Large, halved|
|Carrot||1 Large, quartered|
|Celery rib and leaves||3 , chopped|
|Canned chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Water||2 Cup (32 tbs)|
|Chicken bouillon cubes||2|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can, Undrained)|
|Green onions||8 , thinly sliced|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Dried rosemary||1 Teaspoon, crushed|
|Dried basil||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Canned kidney beans||31 Ounce, drained, rinsed (2 Cans, 15 1/2 Ounce Each)|
|Grated romano cheese||1⁄4 Cup (4 tbs)|
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 hours.
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 minutes.
Add beans, cheese and chicken; heat through