Italian chicken soup - part 1

Yield: 12 servings

Measure Ingredient
4 \N Chicken breast halves; (bone in)
1 large Onion; halved
1 large Carrot; quarter
3 \N Ribs celery; chopped
2 \N 14 1/2 ounce chicken broth
2 cups Water
2 \N Chicken bouillon cube
2 \N Bay leaves
14½ ounce Diced tomatoes; undrained
6 \N Green onions; thinly sliced
½ cup Fresh parsley; chopped
¼ cup Ketchup
1 teaspoon Salt
1 teaspoon Dried rosemary; crushed
½ teaspoon Dried basil
2 \N Cloves garlic; minced
½ teaspoon Pepper
2 \N 15 1/2 ounce kidney beans; rinsed and drained
¼ cup Grated romano cheese

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.

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