Ingredients
Scale
- 4 bone-in-skin-on chicken thighs
- 1 medium onion
- 3 celery ribs
- 3 medium carrots
- 1 large yellow bell pepper
- 2 medium russet potatoes
- 4 cloves garlic
- 1 can no-salt diced tomatoes
- 1 carton low-sodium chicken stock
- 1/2 cup dry ditalini pasta
Instructions
- In a large soup pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
- Add chicken stock and water; season with black pepper. Bring to a boil over high heat, then reduce to low and simmer for about 30 minutes until chicken is tender.
- Remove chicken from pot using tongs; stir in ditalini pasta. Cook for another 13-15 minutes until pasta is tender.
- Shred the chicken with two forks (discard skin and bones) and return shredded chicken to the pot.
- Remove bay leaves; stir in fresh parsley before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg