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Italian Chicken Soup (With Kidney Beans)

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“Great way to warm up the tummy on a cold winter's night. Do not let the long list of ingredients scare you off - this is simple and so good. From Taste of Home, submitted by John Croce (Massachusetts). Serve with crusty Italian bread. My kids love this too.”
READY IN:
2hrs 15mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
  2. Reduce heat and simmer 1 1/2 hours.
  3. Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
  4. Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
  5. Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
  6. Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.

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