Ingredients
Scale
- 4 bone-in skin-on chicken thighs (2 lbs)
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 medium carrots, chopped
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes, peeled and cubed
- 4 cloves garlic, chopped
- 1 can (14.5 oz) no-salt diced tomatoes
- 2 dry bay leaves
- 1 Tbsp kosher salt
- 32 oz low-sodium chicken stock
- 4 cups water
- ½ cup dry ditalini pasta
- Fresh black pepper to taste
- ½ cup fresh chopped Italian parsley
Instructions
- In a large soup pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
- Add low-sodium chicken stock and water. Season with black pepper. Cover and bring to a boil.
- Reduce heat to low and simmer partially covered for about 30 minutes or until the chicken is tender. Remove the chicken using tongs.
- Stir in the ditalini pasta and cook for about 13–15 minutes until tender.
- Shred the chicken using two forks and return it to the pot.
- Discard bay leaves and stir in fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg