Recipe by mums the word
Great way to warm up the tummy on a cold winter's night. Do not let the long list of ingredients scare you off - this is simple and so good. From Taste of Home, submitted by John Croce (Massachusetts). Serve with crusty Italian bread. My kids love this too.
Top Review by Gerry
This is another soup recipe that will be seeing repeats at our house! This one made for family time in the kitchen chopping and dicing, resulting in a great supper soup. Made as posted excepting I added more chopped carrots and celery to the soup pot. Used white kidney beans which looked great with the diced tomatoes. The ingredients and seasonings made for a great tasting soup. Served with freshly baked bread this made for an awesome evening meal. Made for My-3-Chefs.
- 4 chicken breast halves (bone in)
- 1 onion, halved
- 1 carrot, quartered
- 3 stalks celery & leaves, chopped
- 2 (14 1/2 ounce) cans chicken broth
- 2 cups water
- 2 chicken bouillon cubes
- 2 bay leaves
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 6 -8 green onions, thinly sliced
- 1⁄2 cup chopped 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 (15 1/2 ounce) cans kidney beans, rinsed and drained
- 1⁄4 cup romano cheese, grated
Directions See How It's Made
- In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
- Reduce heat and simmer 1 1/2 hours.
- Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
- Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
- Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
- Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.