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 cut into 3/4-inch cubes
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt 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
- 2 dry bay leaves
- 1 Tbsp. kosher salt
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 low-sodium 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 the chicken from the pot using tongs; add ditalini pasta and cook until tender (about 13–15 minutes), stirring occasionally.
- Shred the cooked chicken using two forks; return shredded chicken to the pot after pasta is cooked. Stir in fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 85mg