Ingredients
Scale
- 4 bone-in 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
- 32 oz low-sodium chicken stock
- 1/2 cup ditalini pasta
- Fresh parsley, chopped
Instructions
- In a large pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and salt.
- Pour in chicken stock and water; season with black pepper. Bring to a boil.
- Reduce heat to low and 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.
- Shred the cooked chicken and return it to the pot.
- Discard bay leaves and stir in fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 85mg