Ingredients
Scale
- 4 bone-in-skin-on chicken thighs, 2 pounds
- 1 medium onion, chopped, about 1 cup
- 3 celery ribs, chopped, about 2 cups
- 3 medium carrots, chopped, about 1 ½ cups
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes (1 pound), peeled and cut into ¾-inch cubes
- 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 (or chicken stock)
- ½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions
- In a large soup pot, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water. Season with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender.
- Remove chicken from the pot with tongs.
- Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Stir occasionally.
- Shred the chicken, discarding skin and bones. Return shredded chicken to the pot.
- Discard bay leaves. Stir in parsley and serve.
Notes
- Store leftovers in the fridge for up to 3 days.
- To prevent soggy noodles, cook pasta separately and add just before serving.
- Common mistakes: overcooking vegetables, not seasoning properly, or skipping bay leaves.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Sicilian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg