2 Large Chicken Breasts (about 2 lbs)
1 small yellow onion, finely chopped
1 celery ribs, diced small
1 carrot, diced small
1 green bell peppers, diced small
1 large potatoe, diced small
1 small can diced tomatoes with juice
1/4 cup chopped fresh flat-leaf parsley
2 garlic cloves, chopped
Kosher salt and freshly ground black pepper
1 cup ditalini or other “soup pasta”
1. Put the chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes and their juices in a large soup pot and add enough water to cover by 1 inch. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, garlic, 1 tablespoon salt and 1 teaspoon pepper.
2. Reduce the heat to medium-low. Partially cover the pot and simmer until the chicken is tender, about 2 hours. Using tongs, transfer the chicken to a large bowl and let cool for about 20 minutes. Keep the soup in the pot simmering.
3. Tear the chicken into large bite-sized pieces.
4. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt to taste. Add the ditalini and cook according to the package directions until tender. Drain well.
5. Using a large slotted spoon or a potato masher, mash some of the potatoes in the pot to lightly thicken the broth. Add the chicken and pasta to the pot. Season with salt and pepper. Serve hot.
**Or put everything in a crockpot and cover with water to sink all ingredients and cook on low for 8 hours. Shred chicken and put back n crockpot for 30 minutes before serving.