Recipe information
Yield
Makes about 6 quarts
Ingredients
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
2 whole chicken breasts, split with skin and bones
4 quarts water
3 pounds onions, chopped fine
1 large celery rib, chopped fine
a 1-pound can whole peeled tomatoes with juice
7 ounces vermicelli, broken into small pieces
1 cup freshly grated Romano cheese
Preparation
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 is cool enough to handle remove meat, discarding skin and bones. Tear 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. Add chicken and cook a few minutes more.
Step 5
Just before serving, stir in Romano.
