Nutrition Information (per serving)
⅓ cup diced yellow onions
1 Tbsp minced garlic
2 tsp extra-virgin olive oil
¼ cup diced red bell pepper
½ cup diced zucchini
½ cup canned tomatoes, pureed
3 cups low-sodium chicken stock
8 oz bone-in chicken thighs
1 tsp sea salt
Pinch freshly ground black pepper
½ tsp marjoram
½ cup cooked farfalle pasta
- In a large saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent.
- Add diced red peppers and zucchini and cook for about 10 minutes until vegetables are soft.
- Add pureed tomatoes and chicken stock and bring to a boil. Add chicken thighs. Simmer for 30 to 40 minutes, or until chicken is cooked through and tender enough to fall from the bone.
- Remove chicken thighs from the soup, pull the meat off the bone and chop meat up into bite sized pieces. Return chicken to soup. Stir in salt, pepper, marjoram and cooked pasta.