1Place chicken pieces in pot and cover with water (about 6 cups). Instead of a whole chicken, I used 3 lbs of chicken thighs with skin and bone on. (Easier to clean and cut up.)
2Bring to a boil, turn down to simmer, and cook until chicken is tender. Remove chicken; debone chicken and cut into chunks, discarding skin and bones.
3Pour chicken broth into large measuring bowl/cup. Skim some of the fat from the top after it 'settles' a bit.
4Add a tablespoon of olive oil to the bottom of the soup pot, when hot, add onion, celery, green pepper, and carrots and saute' until tender crisp. Add white wine and continue cooking to reduce wine about 1/3.
5Return approximately 1 1/2 quarts (6 cups) of the broth to the pot. Return cut-up chicken to pot. Add salt, pepper, Italian seasoning, dried parsley, Mrs. Dash seasoning, and tomato sauce. Stir and bring to a boil, then simmer for 20 minutes.
6Add diced potatoes, taste to see if seasoning needs to be adjusted, and cook until potatoes are tender.