Mama Mandola's Chicken Soup (Carrabba's copycat)

16 cups water

1 (3-pound) whole chicken

3 stalks celery, diced

3 carrots, diced

3 potatoes, peeled and diced

3 green bell peppers, diced

1 large onion, diced

1 cup chopped fresh tomatoes (about 1 large) OR 1 can diced tomatoes

4 cloves garlic, chopped

1/4 cup chopped Italian parsley, finely chopped

2 tablespoons kosher salt (optional)

1 tablespoon black pepper

8 ounces cooked pasta (ditalini)

In a large stockpot, combine water, chicken, celery, carrots, potatoes, peppers, onions, tomatoes, garlic and parsley. Bring mixture to a boil. Add salt and pepper; reduce heat to a simmer. For the first five minutes, skim surface to remove the foam that gathers there. Cook soup until chicken is cooked through, about 90 minutes to 2 hours.

Remove chicken from broth and allow to cool slightly. While chicken is cooling, use a potato masher to lightly mash potatoes and vegetables in the pot. Remove and discard chicken skin and bones, shred meat into two-inch pieces and return to pot. Add cooked pasta and heat just until everything is hot.