Ingredients
| 1 (3) | broiler-fryer chicken | | 2 qt. | water | | 2 lbs. | hot Italian sausage links | | 6 slices | bacon | | 2 cloves | garlic, minced | | 1 tbsp. | fresh parsley, chopped | | 1 tsp. | dried oregano | | 1 can (1 lb.) | crushed tomatoes | | 1 can (8 oz.) | tomato sauce | | 1 pkg. (8 oz.) | elbow macaroni, cooked and drained | | Salt and pepper, to taste |
1 Recipe Reviews
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This is really good if you substitute diced tomatos and chili peppers!
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Instructions
Place chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones. Remove chicken from stock. Chill stock. Remove chicken from bones and cube; set aside. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes. Drain; pan-fry sausages until browned. Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon; set aside. In the drippings, sauté garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.
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