Ingredients
4 bone-in chicken breast halves1 large onion, halved1 large carrot, quartered3 celery ribs with leaves, chopped2 cans (14-1/2 ounces each) chicken broth2 cups water2 chicken bouillon cubes2 bay leaves1 can (14-1/2 ounces) diced tomatoes, undrained6 to 8 green onions, thinly sliced1/2 cup chopped fresh parsley1/4 cup ketchup1 teaspoon salt1 teaspoon dried rosemary, crushed1/2 teaspoon dried basil2 garlic cloves, minced1/2 teaspoon pepper2 cans (15-1/2 ounces each) kidney beans, rinsed and drained1/4 cup grated Romano cheese
Preparation
In a 5-qt. Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 1-1/2 hours. Remove chicken; strain and reserve broth. discard vegetables and bay leaves. When the chicken is cool enough to handle, remove skin and bones; discard. Cut chicken into bite-size pieces; set aside. Return broth to kettle; add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper; bring to a boil. Reduce heat; leaving cover ajar, simmer for 45 minutes. Add beans, cheese and chicken; heat through.
