Italian Chicken Soup

By dashy_65

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

Preparation

Step 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).

125 cal, 1g fat, 284mg sodium, 19g carb