Italian Chicken Soup (With Kidney Beans)

• 4 chicken breast halves (bone in)
• 1 onion, halved
• 1 carrot, quartered
• 3 stalks celery & leaves, chopped
• 2 (14 1/2 ounce) cans chicken broth
• 2 cups water
• 2 chicken bouillon cubes
• 2 bay leaves
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 6 -8 green onions, thinly sliced
• 1/2 cup chopped parsley
• 1/4 cup ketchup
• 1 teaspoon salt
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried basil
• 2 garlic cloves, minced
• 1/2 teaspoon pepper
• 2 (15 1/2 ounce) cans kidney beans, rinsed and drained
• 1/4 cup romano cheese, grated

1. In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
2. Reduce heat and simmer 1 1/2 hours.
3. Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
4. Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
5. Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
6. Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.

chicken, onion, carrot, stalks celery, chicken broth, water, chicken bouillon cubes, bay leaves, tomatoes, green onions, parsley, ketchup, salt, rosemary, dried basil, garlic, pepper, kidney beans, romano cheese

Taken from www.food.com/recipe/italian-chicken-soup-with-kidney-beans-307123 (may not work)