In a large (6-quart) soup pot, combine the chicken thighs, onions, celery, carrots, bell pepper, potatoes, diced tomatoes, bay leaves, and minced garlic. Pour in the chicken stock and water until everything is well covered. Stir to ensure the ingredients are mixed, and then place the pot over medium-high heat.

Bring the mixture to a boil, watching for bubbles to form and steam to rise. This should take approximately 8-10 minutes. Once boiling, reduce the heat to low to allow the soup to simmer gently. Cover the pot partially with a lid, leaving a small gap for steam to escape.

Let the soup simmer for about 30 minutes, or until the chicken is tender and cooked through. You’ll know it’s ready when the chicken easily pulls apart with a fork.

Once the chicken is tender, carefully remove it from the pot and set it aside on a cutting board. While it cools, stir in the ditalini pasta into the simmering soup, allowing it to cook for about 13-15 minutes or until al dente.

While the ditalini pasta finishes cooking, shred the chicken, discarding any skin and bones. Once the pasta is tender, return the shredded chicken to the pot, stirring everything together to combine.

Before serving, discard the bay leaves hidden in the pot. Stir in the chopped Italian parsley for a fresh pop of color and flavor. Taste the soup and adjust seasoning if needed.