ITALIAN CHICKEN SOUP
Categories Soup/Stew Food Processor Cheese Chicken Onion Pasta Tomato Lunch Boil Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 6 quarts
Number Of Ingredients 8
Steps:
- 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.
- 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.
- In a food processor pulse tomatoes with their juice until soupy but still slightly chunky.
- 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.
- Just before serving, stir in Romano.
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