In a small bowl, combine the salt, pepper, onion powder, garlic powder, and oregano. Set aside the seasonings for later use.

Pat the whole chicken dry with paper towels. Rub the prepared seasoning mix all over the chicken, covering it evenly. Place the seasoned chicken into a large pot or Dutch oven.

Add the diced celery, diced yellow onion, diced carrots, minced garlic, diced potatoes, and chopped red bell pepper to the pot. Pour in the canned diced tomatoes, followed by the fresh parsley, chicken bouillon, and enough water to cover everything by about an inch.

Heat the pot over medium-high heat until the mixture comes to a gentle boil. Reduce the heat to medium-low, allowing it to simmer uncovered for about 2 hours.

After the 2-hour simmer, carefully remove the chicken from the pot and let it cool for about 15–20 minutes. Once cool enough, discard the skin and bones, and shred the meat into bite-sized pieces. Return the shredded chicken back to the soup.

To thicken the soup, gently mash a few of the cooked potatoes right in the pot, stirring well to combine.

If using ditalini pasta, stir it into the soup and cook for an additional 10 minutes until al dente. Alternatively, serve the soup hot with noodles on the side for those who prefer it that way.