Carrabbas Mama Mandola's Chicken Soup

5 Medium Celery Stalks
4 Medium Carrots, peeled
1 Large Yellow Onion
1 Large Green Bell Pepper
2 Medium Potatoes, peeled
1 Can Imported Italian Plum Tomatoes
6 8-oz. Boneless/Skinless Chicken Breasts
1/2 C Chopped Italian Parsley
2 Cloves Garlic, minced
3 Quarts Chicken Broth
3 Quarts Water
Salt & Pepper to Taste
1/2 lb Elbow Macaroni

Finely dice all vegetables, including tomatoes, and reserve the tomato juice. Place vegetables, tomatoes and their juice, chicken, parsley and garlic in a 10-qt. stockpot. Add water and broth. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off the foam that rises to the top - several times if necessary. Cover and simmer for 2 hours. Remove chicken pieces and cool. Mash the vegetables in the bottom of the pot with a potato masher. Dice or shred and then add chicken back into soup.
Refrigerate overnight and then skim fat from the top. Place on stove and bring to a boil. Add elbow macaroni and boil until the macaroni is cooked. Serve with grated romano cheese, if desired. Makes 24 1-cup servings.

Number of Servings: 24

Recipe submitted by SparkPeople user HSTTLR7633.