Makes about 6 quarts.

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 id cool enough to handle remove meat, discarding skin and bones. Teat 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 Ramano.