Ingredients
4 bone-in, skin-on chicken thighs (about 2 pounds)
1 medium onion (about 1 cup), chopped
3 celery ribs (about 2 cups), sliced
3 medium carrots (approximately 1½ cups), chopped
1 large yellow bell pepper, chopped
2 medium russet potatoes, peeled and cubed (about 1 pound)
4 garlic cloves, minced
1 (14.5-ounce) can no-salt diced tomatoes
2 dry bay leaves
1 tablespoon salt
Freshly ground black pepper, to taste
32 ounces (1 quart) low-sodium chicken stock
4 cups water or additional chicken stock
½ cup dry ditalini pasta
½ cup fresh Italian parsley, chopped
Instructions
1. In a large pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, salt, and black pepper.
2. Add chicken stock and water to the pot. Bring to a boil over medium-high heat.
3. Reduce heat to low, partially cover, and simmer for about 30 minutes, until chicken is tender.
4. Remove chicken, discard skin and bones, shred meat with forks, and return to pot.
5. Stir in ditalini pasta, cooking for 13 to 15 minutes or until pasta is tender.
6. Discard bay leaves and stir in parsley before serving.
7. Adjust seasoning with additional salt or pepper as needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ For extra spice, add red pepper flakes or more black pepper to taste.
🍋 Brighten flavors with a splash of vinegar or fresh lemon juice before serving.
🥣 To thicken, mix 1 tablespoon flour with hot soup, stir back in, and simmer briefly.
- Prep Time: 15 minutes
- Simmer Time: 30 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Sicilian
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: N/A
- Sodium: 177 mg
- Fat: 4.1 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 19.9 g
- Fiber: N/A
- Protein: 34.7 g
- Cholesterol: 103.4 mg