Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        to 4 lb. broiler-fryer -- chicken
   2      quarts        water
   2      pounds        hot Italian sausage links
   6      strips        bacon
   2      cloves        garlic -- minced
   1      tablespoon    chopped fresh parsley
   1      teaspoon      dried oregano
  16      ounces        crushed tomatoes
   8      ounces        tomato sauce
   8      ounces        elbow macaroni -- cooked and
                        salt and pepper to taste

Preparation:

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.