Cooking Steps

• In a large stock pot or dutch oven place the whole chicken, onion, red peppers, celery, carrots, potatoes, fire roasted tomatoes with their juices. Add enough cold water to cover by 1 inch.
• Bring to a boil over high heat.
• Add parsley, garlic, 1 tablespoon of kosher salt and pepper to taste.
• Reduce the heat to medium-low, cover partially with a lid.
• Let it simmer for about 2 hours until the chicken is falling off the bone. Remove chicken and let it cool for about 30 minutes or until cool enough to handle.
• Taste the stock and season with salt and pepper to taste, if needed. Reduce heat to low and let the soup continue to simmer.
• Remove all the meat from the chicken and shred the chicken into pieces. Discard the skin and bones.
• Meanwhile, cook pasta in a medium pot according to package directions until tender. Drain well and set aside in a serving bowl.
• Using a potato masher, mash the soup around a few times, allowing some of the potatoes to get slightly smashed. About 3 to 4 mashes, not too much.
• Add the shredded chicken to the pot. Taste and add more salt and pepper if needed. Serve garnished with grated parmesan or romano cheese.