A great comfort soup on a cold wintry day!
Italian Chicken Soup
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
~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.
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