| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | April 1995 | 1 | servings |
INGREDIENTS
| 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 | lb | Onions; chopped fine |
| 1 | lg | Celery rib; chopped fine |
| A; (1-pound) can whole | ||
| ; peeled tomatoes | ||
| ; with juice | ||
| 7 | oz | Vermicelli; broken into small |
| ; pieces | ||
| 1 | c | Freshly grated Romano cheese |
INSTRUCTIONS
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. 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. 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 1/2 Lean Meat; 18 1/2 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“You can fool yourself. You can never fool God”