Italian Chicken Soup (With Kidney Beans) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 14 |
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Great way to warm up the tummy on a cold winter's night. Do not let the long list of ingredients scare you off - this is simple and so good. Serve with crusty Italian bread. My kids love this too. Ingredients:
4 chicken breast halves (bone in) |
1 onion, halved |
1 carrot, quartered |
3 stalks celery & leaves, chopped |
2 (14 1/2 ounce) cans chicken broth |
2 cups water |
2 chicken bouillon cubes |
2 bay leaves |
1 (14 1/2 ounce) can diced tomatoes, undrained |
6 -8 green onions, thinly sliced |
1/2 cup chopped 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 (15 1/2 ounce) cans kidney beans, rinsed and drained |
1/4 cup romano cheese, grated |
Directions:
1. In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
2. Reduce heat and simmer 1 1/2 hours.
3. Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
4. Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
5. Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
6. Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.
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