Chicken Soup with Tomatoes

Yield: 10 servings (1 cup each)


  • 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


  1. 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.
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