INGREDIENTS:
4 boneless, skinless chicken thighs
1 onion, diced
3 cloves of garlic, minced
2 stalks of celery, diced
2 carrots, peeled and diced
2 cups of chicken broth
1 cup of water
1 can of diced tomatoes
1 teaspoon of dried basil
1 teaspoon of dried oregano
Salt and pepper, to taste
1 cup of uncooked small pasta (such as ditalini or orzo)
1/4 cup of chopped fresh parsley
INSTRUCTIONS
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chicken thighs and cook until browned on both sides. Remove the chicken from the pot and set it aside.
In the same pot, add the onion, garlic, celery, and carrots. Cook for about 5 minutes or until the vegetables are soft.
Add the chicken broth, water, diced tomatoes, basil, oregano, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
Add the uncooked pasta and the chicken thighs to the pot. Bring the soup back to a boil and then reduce the heat and let it simmer for about 15 minutes, or until the pasta is cooked and the chicken is cooked through.
Stir in the chopped parsley.
Serve the soup hot, and enjoy!