Cooking Instructions

• In a small mixing bowl combine the salt, pepper, onion powder, garlic powder, and oregano – mix.
• Pat the chicken dry; then rub the seasoning all over the chicken and place in the bottom of the pot.
• Add the peppers, celery, onion, carrots, garlic, potatoes, canned diced tomatoes, parsley, chicken bouillon and enough cold water to cover the chicken and vegetables by an inch.
• Bring to a boil, then reduce heat to medium-low, partially cover the pot with a lid, and let it simmer for 2 hours.
• Use tongs or a slotted spoon to remove the chicken from the pot and transfer it to a plate. Allow it to cool for about 15-20 minutes until it's easy to handle to remove the bones and skin and cut up the meat.
• During this time, cook the pasta according to package directions.
• Remove the meat from the chicken, discarding the skin and bones. Tear or pull the boned chicken into large bite-sized pieces.
• Using a large slotted spoon or potato masher, mash some of the potatoes in the pot to slightly thicken the soup; add the shredded chicken to the pot, season with salt and pepper. Add the noodles or serve the soup as is.