Easy Chicken Soup
1-whole 3lb chicken, remove neck and gizzards, freeze for another day.
1/2 lbs carrots, 1/2 lbs celery, 6 oz green peppers, 1 oz garlic, 3/4 oz parsley.
1 1/2 oz Kosher salt
1/2 oz coarse Black Pepper
1-12 oz can chopped tomatoes
1 1/2 lbs Idaho potatoes, peeled and cut into 1/2 cubes
96 oz water
Cut carrots, celery, garlic, green peppers and parsley, place in Cuisinart Pro Food Processor and lightly pulse chop. Peel potatoes and cut into 1/2 cubes. Add all ingredients to a large pot and bring to boil. Reduce heat and simmer for 90 minutes or until the chicken temperature reaches 190*. Remove chicken and set aside to cool. Mash lightly potatoes and vegetables in pot. Pull chicken from bones and add to soup. Cook whatever noodle or rice you would like with your soup but don't cook it in the soup, make separately. Add a large spoonful of your noodles/rice to a bowl and ladle your soup over it.