Ingredients
Scale
- 2 pounds bone-in-skin-on chicken thighs
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 medium carrots, chopped
- 1 large yellow bell pepper, chopped
- 1 pound russet potatoes, peeled and cubed
- 4 cloves garlic, chopped
- 14.5 oz can no-salt diced tomatoes
- 32 oz low-sodium chicken stock
- 4 cups water
- ½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
- Fresh black pepper, to taste
- 1 Tbsp kosher salt
Instructions
- In a large soup pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, and kosher salt.
- Pour in chicken stock and water. Season with black pepper to taste. Bring to a boil then reduce heat to simmer for about 30 minutes until chicken is tender.
- Remove chicken and add ditalini pasta to the pot. Cook for an additional 13–15 minutes until pasta is tender.
- Shred the chicken using two forks and return it to the pot along with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 90mg