Ingredients
- 1 (5 pound) whole chicken (cut in half)
- 2 medium yellow onions (chopped)
- 4 celery ribs (diced)
- 9 ounces carrots (3 medium, peeled, sliced into thick coins)
- 12 ounces red bell peppers (seeded, diced, 2 medium peppers)
- 6 garlic cloves (quartered, not minced)
- 12 ounces potatoes (2 medium russets, peeled and diced)
- 1 can (14.5 ounce) diced tomatoes (with juice)
- Water (enough to cover)
- 1/2 cup fresh parsley (flat-leaf Italian parsley)
- Kosher salt
- 2 teaspoons ground pepper
- Chili flakes (to taste)
- 1/2 pound dry pasta (ditali, or other small pasta)
- Parmesan cheese
How to Make
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Step 1: In a large soup pot place chicken halves, onion, red peppers, celery, carrots, potatoes, diced tomatoes with their juices and then add enough cold water to cover by 1 inch; bring to a boil. Then add parsley, garlic, 1 tablespoon Kosher salt, pepper and chili flakes. Reduce the heat to medium-low, cover partially with a lid. Let it simmer for around 1 hour or until chicken is falling off the bone. Remove chicken and let it cool until cool to the touch (30-35 minutes). Reduce heat to low and let the soup continue to simmer.
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Step 2: Remove all the meat from the chicken and shred the chicken into large pieces. Discard the bones.
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Step 3: In a pot, cook pasta as directed on box. Drain well and set aside in a bowl.
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Step 4: Using a potato masher, mash the potatoes in the broth until just a little smashed, just 2-3 times and call it good. Add the shredded chicken and noodles to the pot, allow to heat through. Ladle into bowls. Serve Parmesan cheese at the table to sprinkle on soup.
We hope you enjoy this recipe!
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