Sicilian Chicken Soup


1 whole chicken, 4-5lbs (1.8-2.2 kg), without giblets
1 yellow onion, finely chopped
4 stalks celery, diced
3 carrots or 12 baby carrots, diced
2 red peppers, diced
2 medium russet potatoes, peeled and diced
410 g can of diced tomatoes
½ cup (125 mL) fresh Italian flat leaf parsley
5 cloves garlic, chopped or pressed
Salt and black pepper to taste
½ lb (225 g) ditalini pasta

In a saucepan add the whole chicken on the bottom then the onion, red peppers, celery, carrots, potatoes, diced tomatoes with their juice and add enough cold water to cover all ingredinets

Cook over high heat and bring to a boil ,Then add parsley, garlic, 1 tablespoon of salt and pepper.

Reduce heat to medium and cover partially with a lid.
Simmer for 2 hours, or until chicken is easily shredded.

Remove chicken and let cool for about 30 minutes.

Reduce heat and let soup simmer.

Remove all the meat from the chicken and shred it into large pieces.

In a smaler saucepan, cook pasta according to package directions then Drain well and set aside.

Using a potato masher, mash the soup a few times ,Add shredded chicken and pasta then serve enjoy