Ingredients
Scale
- 4 bone-in chicken thighs
- 1 medium onion
- 3 celery ribs
- 3 medium carrots
- 1 large yellow bell pepper
- 2 medium russet potatoes
- 4 cloves garlic
- 1 can diced tomatoes
- 1 (32 oz) carton low-sodium chicken stock
- 4 cups water
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Fresh black pepper, to taste
- 1 Tbsp. kosher salt
- 2 dry bay leaves
Instructions
- In a large soup pot, combine chicken thighs, chopped onion, celery, carrots, bell pepper, cubed potatoes, garlic, diced tomatoes, bay leaves, and salt.
- Pour in chicken stock and water; add black pepper to taste. Bring to a boil over medium heat.
- Reduce heat to low and simmer for about 30 minutes until chicken is tender.
- Remove the chicken from the pot; add ditalini pasta and cook for an additional 13–15 minutes until tender.
- Shred the chicken and return it to the pot along with chopped parsley. Discard bay leaves before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg