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, saute the 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.
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|Serving Size: 1 Serving (930g)|
|Recipe Makes: 8|
|Calories from Fat: 641 (60%)|
|Amt Per Serving||% DV|
|Total Fat 71.2g||95 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 30.9g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 225.4mg||69 %|
|Sodium 3438.5mg||119 %|
|Potassium 2288.4mg||60 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 40.7g|
|Protein 59.9g||86 %|
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Calories per serving: 1071
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