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 diced
- 4 cloves garlic, minced
- 14.5 oz can no-salt diced tomatoes
- 32 oz low-sodium chicken stock
- 4 cups water
- ½ cup dry ditalini pasta
- Fresh parsley, salt, and pepper to taste
Instructions
- In a large soup pot, add chicken thighs along with chopped onions, 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 over medium-high heat.
- Reduce heat to low and simmer for about 30 minutes until chicken is tender.
- Remove chicken from pot; add ditalini pasta and cook for another 13-15 minutes.
- Shred cooked chicken using two forks; return meat to the pot after discarding bones and skin.
- Stir in fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 95mg