A great comfort soup on a cold wintry day!

Italian Chicken Soup

Ingredients

4 bone-in chicken breast halves
1 large onion, halved
1 large carrot, quartered
3 celery ribs with leaves, chopped
2 regular size cans chicken broth
2 cups water
2 chicken bouillon cubes
2 bay leaves
1 regular size can diced tomatoes, undrained
8 green onions, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 regular size cans kidney beans, rinsed and drained
1/4 cup grated Romano cheese

Directions

~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 and 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.

~Makes approximately 3 1/2 quarts.