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
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 is cool enough to handle remove meat, discarding skin and bones. Tear 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 Romano. Makes about 6 quarts.
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