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 1/2 cups
1 large yellow bell pepper, chopped
2 medium russet potatoes (1 pound), peeled and cut into 3/4-inch cubes
4 cloves garlic, chopped
1 (14.5 oz) can no-salt diced tomatoes
2 dry bay leaves
1 Tbsp. kosher salt (see note)
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
In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
Add chicken stock and water. Season to taste 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 and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
Discard the bay leaves. Stir in parsley and serve.
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