In a small mixing bowl combine the salt, pepper, onion powder, garlic powder, and oregano – mix.

Pat the chicken dry; then rub the seasoning all over the chicken and place in the bottom of the pot.

Add the peppers, celery, onion, carrots, garlic, potatoes, canned diced tomatoes, parsley, chicken bouillon, and enough cold water to cover the chicken and vegetables by an inch.

Bring to a boil, then reduce heat to medium-low, partially cover the pot with a lid, and let it simmer for 2 hours.

Remove the chicken from the pot and transfer it to a plate. Allow to cool for about 15-20 minutes, then remove the bones and skin and cut up the meat.

During this time, cook the pasta according to package directions.

Remove the meat from the chicken, discarding the skin and bones, and tear the chicken into large bite-sized pieces.

Using a slotted spoon or potato masher, mash some of the potatoes in the pot to slightly thicken the soup, then add the shredded chicken back to the pot. Season with salt and pepper.

Add the noodles or serve the soup as is and have each person add their own amount of noodles.