Sicilian Chicken Soup

• 3 medium potatoes, diced
• 1 large yellow onion, diced
• 6 carrots, diced
• 1 bell pepper, diced
• 5 stalks celery, diced (including leafy tops)
• 1 tablespoon garlic
• 1 (14 ounce) can Italian stewed tomatoes
• 5 quarts chicken stock (not broth, stock)
• 2 chicken bouillon cubes
• 2 bay leaves
• 1 teaspoon crushed red pepper flakes
• 1/4 cup Italian parsley, chopped
• 1 rotisserie chicken, shredded
• 1 lb macaroni
• 1 tablespoon olive oil
• salt and pepper
• grated parmesan cheese

1. Saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot.
2. Add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper.
3. Simmer 2 hours, stirring occasionally.
4. Remove bay leaves.
5. Divide soup in half, leave half in the soup pot and puree the other half in a food processor.
6. Add the pureed soup back to the soup pot and stir. Add shredded chicken and parsley.
7. Simmer 30 minutes.
8. While the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. Drain and toss with olive oil until lightly coated.
9. Ladle soup into individual bowls and add macaroni to taste. Add parmesan cheese to taste and enjoy! (number of servings is approximate).

potatoes, yellow onion, carrots, bell pepper, stalks celery, garlic, italian stewed tomatoes, chicken, chicken bouillon cubes, bay leaves, red pepper, italian parsley, rotisserie chicken, macaroni, olive oil, salt, parmesan cheese

Taken from www.food.com/recipe/sicilian-chicken-soup-402650 (may not work)