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
4 bone-in-skin-on chicken thighs, 2 pounds
1 medium onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1 large yellow bell pepper, chopped
2 medium russet potatoes, peeled and cubed
4 cloves garlic, chopped
1 can diced tomatoes
2 bay leaves
1 Tbsp kosher salt
1 carton low-sodium chicken stock
4 cups water
1/2 cup ditalini pasta
1/2 cup chopped Italian parsley
Black pepper to taste
Instructions
1. Combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt in a large pot.
2. Add chicken stock and water. Add pepper. Cover and bring to a boil. Reduce heat and simmer for 30 minutes.
3. Remove chicken from the pot.
4. Add pasta and cook 13–15 minutes, stirring a few times.
5. Shred chicken and discard skin and bones.
6. Return chicken to pot and check potatoes for doneness.
7. Discard bay leaves, stir in parsley, and serve.
Notes
Use drumsticks instead of thighs if needed.
Start with 1 tablespoon of kosher salt and adjust before adding pasta.
Add extra pepper for a spicy version.
Original recipe used chicken breast, but thighs create better flavor.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Simmer
- Cuisine: Italian