Italian Chicken Soup
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
41
Sourness
34
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1360 g
Onion (chopped fine)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
3
When chicken is cool enough to handle remove meat, discarding skin and bones
4
Tear chicken into bite-size shreds
5
In a food processor pulse tomatoes with their juice until soupy but still slightly chunky
6
Return kettle of broth to heat and add tomatoes
7
Bring soup to a boil and add vermicelli
8
Cook 7 to 10 minutes, or until noodles are nearly tender
9
Add chicken and cook a few minutes more
10
Just before serving, stir in Romano
11
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
12
Remove kettle from heat and transfer chicken to a bowl
13
When chicken is cool enough to handle remove meat, discarding skin and bones
14
Tear chicken into bite-size shreds
15
In a food processor pulse tomatoes with their juice until soupy but still slightly chunky
16
Return kettle of broth to heat and add tomatoes
17
Bring soup to a boil and add vermicelli
18
Cook 7 to 10 minutes, or until noodles are nearly tender
19
Add chicken and cook a few minutes more
20
Just before serving, stir in Romano