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' 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.

Makes 6 servings.