Tomato-Vermicelli Soup

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Oxmoor House


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1 (14 1/2-ounce) can whole tomatoes, undrained

2 quarts chicken broth

1/2 (8-ounce) package vermicelli, broken into 1/2-inch pieces

2 cups diced cooked chicken

Salt and pepper to taste

Chopped fresh parsley

Grated Parmesan cheese

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