Recipe - Italian Chicken Soup

1 Whole chicken; (about 3 1/2
; pounds), cut into 8
; pieces
2 Whole chicken breasts; split
with skin and
; bones
4 qt Water
3 pound Onions; chopped fine
1 lg Celery rib; chopped fine
A; (1pound) can whole
; peeled tomatoes
; with juice
7 ounce Vermicelli; broken into
small
; pieces
1 cup Freshly grated Romano cheese

In an 8quart 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 id
cool enough to handle remove meat, discarding skin and bones. Teat chicken
into bitesize 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 Ramano.

Makes about 6 quarts.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 5388 Calories (kcal); 290g Total Fat; (49% calories from fat);
411g Protein; 264g Carbohydrate; 1729mg Cholesterol; 1592mg Sodium Food
Exchanges: 10 Grain(Starch); 53 One half Lean Meat; 18 One half Vegetable; 0 Fruit;
24 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.