Chicken Soup with Tomatoes



10 servings (1 cup each)

Recipe from

Ronzoni Healthy Harvest


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.

November 2007
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