Chicken Soup With Tomatoes
- 2 quarts water
- 2 pounds chicken pieces
- 1 onion, quartered
- 1 large carrot, cut in half, quartered
- 1 celery stalk, cut in half
- 5 3/4 cups (46-ounce can) ready-to-serve chicken broth
- Salt to taste
- 1 package RONZONI HEALTHY HARVEST Wide Noodles, uncooked
- 1 3/4 cups (14 1/2-ounce can) whole tomatoes, undrained and cut up
- 2/3 cup (6-ounce can) tomato paste
- 1 teaspoon dried basil leaves
- 1/4 cup chopped fresh parsley
- In 5-quart saucepan, place water, chicken, onion, carrot, celery, chicken broth and salt; heat to boiling. Simmer 1 hour 30 minutes or until chicken falls off bone. Remove chicken; cool. Cut chicken into small pieces; set aside. Strain liquid through fine strainer; discard vegetables. Refrigerate broth until fat hardens on top. Skim fat; discard. Cook noodles according to package directions. In large saucepan, stir together broth, noodles, tomatoes, tomato paste, basil, parsley and reserved chicken. Heat to boiling. Serve immediately.
water, chicken, onion, carrot, celery stalk, chicken broth, salt, noodles, tomatoes, tomato paste, basil, parsley
Taken from www.myrecipes.com/recipe/chicken-soup-with-tomatoes (may not work)