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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces |
2 whole chicken breasts, split with skin and bones |
4 quarts water |
3 pounds onions, chopped fine |
1 large celery rib, chopped fine |
a 1-pound can whole peeled tomatoes with juice |
7 ounces vermicelli, broken into small pieces |
1 cup freshly grated romano cheese |
Directions:
1. In an 8-quart kettle or stockpot combine chicken, water, onions, celery, and salt and pepper to taste and cook, covered, at a brisk boil until chicken is tender, bout 30 minutes.
2. Remove kettle from heat and transfer chicken to a bowl. When chicken is cool enough to handle remove meat, discarding skin and bones. Tear chicken into bite-size shreds.
3. In a food processor pulse tomatoes with their juice until soupy but still slightly chunky.
4. Return kettle of broth to heat and add tomatoes. Bring soup to a boil and add vermicelli. Cook 7 to 10 minutes, or until noodles are nearly tender. Add chicken and cook a few minutes more.
5. Just before serving, stir in Romano.
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