Homemade Italian Chicken Soup

• 4 bone-in chicken breast halves
• 1 large onion, halved
• 1 large carrot, quartered
• 3 celery ribs with leaves, chopped
• 2 cans (14-1/2 ounces each) chicken broth
• 2 cups water
• 2 chicken bouillon cubes
• 2 bay leaves
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 6 to 8 green onions, thinly sliced
• 1/2 cup chopped fresh 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 cans (15-1/2 ounces each) kidney beans, rinsed and drained
• 1/4 cup grated Romano cheese

1. In a 5-qt. Dutch oven, combine the first eight 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 minutes. Add beans, cheese and chicken; heat through.

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

Taken from www.tasteofhome.com/recipes/homemade-italian-chicken-soup/ (may not work)