Ingredients
Scale
- 4 bone-in skin-on chicken thighs (2 pounds)
- 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 (14.5 oz) can no-salt diced tomatoes
- 2 dry bay leaves
- 1 Tbsp kosher salt
- 1 (32 oz) carton low-sodium chicken stock
- 4 cups water
- Fresh black pepper to taste
- 1/2 cup dry ditalini pasta
- Fresh chopped Italian parsley for garnish
Instructions
- In a large soup pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and salt.
- Pour in the low-sodium chicken stock and water; season with black pepper. Bring to a boil; then reduce heat to simmer partially covered for about 30 minutes until chicken is tender.
- Remove chicken from pot; add ditalini pasta and cook for an additional 13–15 minutes until tender.
- Shred the chicken using two forks and return it to the pot.
- Taste and adjust seasoning if necessary; stir in fresh parsley before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg