This soup takes a while to cook, but it's so unbelievably good. This soup is best served the day after it's made. I do not mix the pasta in it until i'm ready to serve it. Even though I labeled this spicy, it really isn't very spicy. Just enough to make it good.
SICILIAN SPICY CHICKEN SOUP
*1 (5 pound) whole roaster chicken
*5 celery stalks, sliced
*4 medium carrots, peeled & chopped
*1 large yellow onion, chopped
*2 medium potatoes, peeled & chopped
*1 large green bell pepper
*2 garlic cloves, minced
*1 (14-ounce) can imported italian plum tomatoes
*1/2 cup fresh italian parsley, chopped
*3 quarts chicken stock (I make my own)
*3 quarts water
*1 tablespoon chicken granules
*1 teaspoon salt
*1 tablespoon white pepper (more if you like it really spicy)
*1/2 ditalini pasta, as needed when serving
*Fresh grated parmesan cheese (optional)
~Dice celery, onion, potatoes, carrots, garlic & green bell pepper.
~Chop italian plum tomatoes, reserve liquid.
~Place olive oil, 1 teaspoon white pepper & veggies in a large stock pot.
~Allow to sauté for about 5 minutes.
~Add whole chicken, chicken stock, water to veggies.
~Slowly bring to a boil over low heat.
~Using a spoon skim any foam off the rises to the top of the pan.
~Add tomatoes and juice, parsley, salt & chicken granules.
~Cover and simmer for 2 hours.
~Remove chicken and let cool.
~Mash the vegetables in the bottom of the pan with a potato masher or immersible blender.
~Once chicken has cooled, remove and skin & debone.
~Shred chicken and return it to the pot.
~Allow to cool, and store in air tight containers in the refrigerator.
~The next day, bring a medium pot of water to a boil.
~Add ditalini pasta, and cook as directed, drain.
~Well the pasta is cooking, reheat soup.
~Serve some soup & pasta into each bowl.
~Serve with grated parmesan cheese if desired.