SICILIAN CHICKEN SOUP
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 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 (or chicken stock)
1/2 cup dry ditalini pasta
1/2 cup fresh chopped Italian parsley
Fresh black pepper, to taste
