Ingredients
1 broiler/fryer chicken (3 to 4 pounds)2 quarts water2 pounds hot Italian sausage links6 bacon strips2 garlic cloves, minced1 tablespoon minced fresh parsley1 teaspoon dried oregano1 can (16 ounces) crushed tomatoes1 can (8 ounces) tomato sauce8 ounces elbow macaroni, cooked and drainedSalt and pepper to taste Additional minced fresh parsley, optional
Preparation
Place the chicken and water in a Dutch oven; bring to a boil. Skim off fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. Meanwhile, puncture skins of sausages; place in a small saucepan and cover with water. Bring to a boil; cook for 20-30 minutes or until no longer pink. Drain. In a large skillet, brown sausages on all sides. Cool and cut into bite-sized pieces.
In small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, saute garlic until tender.
Remove chicken from Dutch oven; cool. Drain broth; skim off fat. Reserve 5 cups broth. Remove chicken from bones; cut into bite-sized pieces.
Pour reserved chicken broth into the Dutch oven. Add the chicken, sausage, bacon, garlic, parsley and oregano. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Stir in the tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes longer or until heated through. If desired, sprinkle with additional parsley.
