2½ lbs. split chicken breast with ribs, skin removed
m yellow onion, chopped Coupons
3 celery ribs, diced
3 medium carrots, peeled + diced
1 large green bell pepper, cored + diced
2 medium russet potatoes, peeled + diced
1 (14.5 oz) can diced tomatoes (I used no salt added)
2 dry bay leaves
2 large (or 4 small) garlic cloves, chopped
½ cup chopped fresh parsley
½ cup dry ditalini pasta
salt and pepper
1. Add chicken, onion, celery, carrots, bell pepper, potatoes, tomatoes, and bay leaves to a large (atleast 6-quart) stock pot or dutch oven.Add cold water to cover by 1 inch. Cover and bring to a boil over high heat.
2. Add garlic and parsley. Season with salt and pepper to taste.
3. Reduce heat to low and simmer, partially covered, until chicken is falling off bones, about 1 hour.
4. Remove chicken to a large bowl and cool for about 10 minutes, then shred the chicken, discarding the bones. Keep the soup in the pot simmering.
5. Meanwhile, c...