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!