Description
Chicken soup has never been easier! Warm up with a huge bowl on a cold winter day. All from scratch with tender chunks of veggies, ditalini pasta, and shredded chicken.
Ingredients
Scale
- 2 pounds bone-in-skin-on chicken thighs
- 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
- 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
Instructions
- Step: In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Step: 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.
- Step: Remove chicken from the pot with a pair of tongs.
- Step: Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Stir the soup occasionally so the pasta does not stick.
- Step: Meanwhile, shred the chicken with two forks, discarding the skin and bones.
- Step: Return shredded chicken to the pot. Taste the veggies, especially the potatoes, for doneness.
- Step: Discard the bay leaves. Stir in parsley and serve.
Notes
Chicken thighs are recommended for the best flavor; chicken drumsticks are a suitable alternative. If you intend to store leftovers, it is recommended to cook the pasta separately and add it to the soup just before serving to prevent it from becoming mushy.
- Prep Time: PT10M
- Cook Time: PT45M
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 4.6 g
- Sodium: 177.3 mg
- Fat: 4.1 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 19.9 g
- Fiber: 3.2 g
- Protein: 34.7 g
- Cholesterol: 103.4 mg
Keywords: Chicken, Soup, Italian, Dairy Free, Winter, Fall