Ingredients
Scale
- 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 ½ cups)
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes (1 pound), peeled and cut into ¾-inch cubes
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
- 2 dry bay leaves
- 1 Tbsp kosher salt
- 1 (32 oz) carton low-sodium chicken stock
- 4 cups water (or chicken stock)
- ½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions
- 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 tongs.
- Add pasta to the soup and continue cooking for 13–15 minutes, partially covered, until pasta is tender. Stir occasionally so the pasta doesn’t stick.
- Meanwhile, shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. Taste the veggies, especially the potatoes, for doneness.
- Discard the bay leaves. Stir in parsley and serve.
Notes
- Chicken: You can also use chicken drumsticks. Avoid chicken breast for this recipe as it lacks flavor.
- Salt: Start with 1 tablespoon kosher salt and adjust to taste before adding pasta.
- Spiciness: For a spicier flavor similar to Carrabba’s chicken soup, add 1½ teaspoons of black pepper.
- Original recipe: Previously used split chicken breasts, but bone-in thighs add much more flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4.6 g
- Sodium: 177.3 mg
- Fat: 4.1 g
- Carbohydrates: 19.9 g
- Protein: 34.7 g
- Cholesterol: 103.4 mg