Sicilian Chicken Soup

Instructions:

1. In a large soup pot, combine whole chicken, onion, red bell peppers, celery, carrots, potatoes, diced tomatoes with their juices, and enough cold water to cover everything by 1 inch. Bring to a boil over high heat.
2. Add parsley, minced garlic, 1 tablespoon of salt, and black pepper. Reduce heat to medium-low, partially cover with a lid, and simmer for about 2 hours or until the chicken is falling off the bone.
3. Remove the chicken from the pot and let it cool for about 30 minutes until cool enough to handle. Meanwhile, reduce the heat of the soup to low and let it continue to simmer.
4. Remove all the meat from the chicken, discard the skin and bones, and shred the chicken into large pieces.
5. Cook the ditalini pasta in a separate medium saucepan according to package directions. Drain well and set aside in a bowl.
6. Use a potato masher to gently mash the soup a few times, allowing some of the potatoes to break down slightly.
7. Add the shredded chicken and cooked noodles to the pot. Adjust seasoning with salt and pepper to taste.
8. Serve the soup hot, optionally with noodles on the side for each person to add as desired.

Enjoy this comforting Sicilian chicken soup with its rich flavors and hearty ingredients! Adjust the noodle serving style according to preference.