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. Yum!
Ingredients
∙ Serves 8
Meat
4 Chicken thighs, 2 pounds, bone-in skin-on
Produce
2 Bay leaves, dry
3 Carrots, chopped, about 1 1/2 cups, medium
3 Celery ribs, chopped, about 2 cups
4 cloves Garlic
1/2 cup Italian parsley, fresh
1 (14.5 oz) can No-salt diced tomatoes
1 Onion, chopped, about 1 cup, medium
2 Russet potatoes (1 pound), medium
1 Yellow bell pepper, large
Canned goods
1 (32. oz) carton Chicken stock, low-sodium
Pasta & grains
1/2 cup Ditalini pasta, dry
Baking & spices
1 Black pepper, Fresh
1 tbsp Kosher salt
Liquids
4 cups Water