Ingredients
Scale
- 4 bone-in skin-on chicken thighs
- 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
- 4 cups water
- ½ cup dry ditalini pasta
- Fresh chopped parsley
Instructions
- In a large soup pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and salt.
- Add chicken stock and water; season with black pepper. Bring to a boil then reduce heat to low and simmer for about 30 minutes until chicken is tender.
- Remove chicken from soup; add ditalini pasta and cook for an additional 13–15 minutes until tender.
- Shred the cooked chicken and return it to the pot. Discard bay leaves and stir in fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg