Homemade Italian Chicken Soup |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Nothing chases the winter chills away like a steaming bowl of this chicken soup. It's a comforting dish that brings back memories of Mom.John Croce Jr., Yarmouth, Massachusetts Ingredients:
4 bone-in chicken breast halves |
1 large onion, halved |
1 large carrot, quartered |
3 celery ribs with leaves, chopped |
2 cans (14-1/2 ounces each) chicken broth |
2 cups water |
2 chicken bouillon cubes |
2 bay leaves |
1 can (14-1/2 ounces) diced tomatoes, undrained |
6 to 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 cans (15-1/2 ounces each) kidney beans, rinsed and drained |
1/4 cup grated romano cheese |
Directions:
1. 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. Yield: 12-14 servings (3-1/2 quarts).
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