1 whole chicken, cut up and including innards
2 28-oz. cans whole tomatoes
1 clove fresh garlic, finely chopped
2 stalks celery, finely chopped
¼ tsp. salt
1/8 tsp. pepper
¼ tsp. oregano
1/8 tsp. basil
1 lb. vermicelli or thin spaghetti
Freshly grated Romano cheese for serving
Louisiana Hot Sauce (optional)
• Put the chicken in a large pot and add water until the chicken is completely covered. Squish the tomatoes through your hands and into the pot. Add the garlic, celery, salt, pepper, oregano and basil. Bring the soup to a boil, reduce to a simmer and cook for about 2 hours, stirring occasionally.
• Spoon the chicken onto a plate. Pick the meat from the bones and throw the bones away.
• Using a slotted spoon, scoop the tomatoes, celery and other ingredients from the soup and push them through a colander and back into the broth. Throw the pulp away.
• Return the meat to the pot. Break the vermicelli or spaghetti into ¼-inch pieces. Add it to the broth and cook until the pasta is done, following the directions on the package.
• Sprinkle the soup with the cheese before serving. If you like to kick it up a notch, add four or five drops of Louisiana Hot Sauce.