In a large soup pot, combine diced chicken thighs, chopped onion, sliced celery, diced carrots, and bell pepper. Add peeled and cubed potatoes, canned tomatoes, bay leaves, minced garlic, chicken stock, and water.

Cover the pot, turn the heat to high, and bring the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer and partially cover the pot. Allow the soup to simmer for about 30 minutes.

Carefully remove the chicken thighs from the pot, let them cool slightly, then shred the chicken and return it to the pot.

Stir in the dry ditalini pasta and bring to a gentle boil. Reduce heat back to simmer and cook for an additional 13-15 minutes.

Once the pasta is cooked, remove and discard bay leaves. Stir in chopped Italian parsley before serving.