Italian Chicken Soup – Part 2 Recipe

Free Recipe Italian Chicken Soup – Part 2

Recipe Type: H Recipes

Recipe Preparation: boil

Cooking Ingredients for Italian Chicken Soup – Part 2 Recipe

See part 1 for ingredients

Italian Chicken Soup – Part 2 Preparation

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 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 12

How Do You Cook Italian Chicken Soup – Part 2?

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