Italian Chicken Soup

1. 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. 2

   Remove kettle from heat and transfer chicken to a bowl.

3. 3

   When chicken is cool enough to handle remove meat, discarding skin and bones.

4. 4

   Tear chicken into bite-size shreds.

5. 5

   In a food processor pulse tomatoes with their juice until soupy but still slightly chunky.

6. 6

   Return kettle of broth to heat and add tomatoes.

7. 7

   Bring soup to a boil and add vermicelli.

8. 8

   Cook 7 to 10 minutes, or until noodles are nearly tender.

9. 9

   Add chicken and cook a few minutes more.

10. 10

    Just before serving, stir in Romano.

* Per serving · 4 servings · Values may vary.

No additional tips available.