Italian Chicken Soup

• 1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
• 2 whole chicken breasts, split with skin and bones
• 4 quarts water
• 3 pounds onions, chopped fine
• 1 large celery rib, chopped fine
• a 1-pound can whole peeled tomatoes with juice
• 7 ounces vermicelli, broken into small pieces
• 1 cup freshly grated Romano cheese

1. In an 8-quart kettle or stockpot combine chicken, water, onions, celery, and salt and pepper to taste and cook, covered, at a brisk boil until chicken is tender, bout 30 minutes.
2. Remove kettle from heat and transfer chicken to a bowl.
3. When chicken is cool enough to handle remove meat, discarding skin and bones.
4. Tear chicken into bite-size shreds.
5. In a food processor pulse tomatoes with their juice until soupy but still slightly chunky.
6. Return kettle of broth to heat and add tomatoes.
7. Bring soup to a boil and add vermicelli.
8. Cook 7 to 10 minutes, or until noodles are nearly tender.
9. Add chicken and cook a few minutes more.
10. Just before serving, stir in Romano.

chicken, chicken breasts, water, onions, celery, tomatoes, vermicelli, freshly grated romano cheese

Taken from www.epicurious.com/recipes/food/views/italian-chicken-soup-14420 (may not work)