Italian chicken soup - part 2

12 servings

Ingredients

Quantity Ingredient
See part 1 for ingredients

Directions

In a 5 qt Dutch oven, combine the first 8 ingredients; bring to a boil.

Reduce heat; leaving cover ajar, simmer for 1-½ 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 min. Add beans, cheese and chicken; heat through. Yield: 12-14 servings.

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.

Related recipes