Ingredients
- 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
Directions
- 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.
- Remove kettle from heat and transfer chicken to a bowl. When chicken is cool enough to handle remove meat, discarding skin and bones. Tear chicken into bite-size shreds.
- In a food processor pulse tomatoes with their juice until soupy but still slightly chunky.
- Return kettle of broth to heat and add tomatoes. Bring soup to a boil and add vermicelli. Cook 7 to 10 minutes, or until noodles are nearly tender. Add chicken and cook a few minutes more.
- Just before serving, stir in Romano.
