Recipe: Italian Chicken Soup edit

Step 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.

Step 2

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 bite-size shreds.

Step 3

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

Step 4

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.

Step 5

Add chicken and cook a few minutes more.

Step 6

Just before serving, stir in Ramano.

Step 7

Makes about 6 quarts.