Italian Chicken Soup – Part 2

INGREDIENTS

INSTRUCTIONS

In a 5 qt Dutch oven, combine the first 8 ingredients; bring to a boil.
Reduce heat; leaving cover ajar, simmer for 1-1/2 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@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996
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