1-Begin by combining the chicken thighs, chopped vegetables, garlic, diced tomatoes, bay leaves, salt, chicken stock, water, and a touch of black pepper in a large pot.

2-Bring the mixture to a boil, then lower the heat and simmer it partially covered for about 30 minutes until the chicken becomes tender.

3-Once that’s done, remove the chicken, shred it after discarding the skin and bones, and set it aside.

4-Add the pasta to the pot and let it cook for 13-15 minutes, then stir the shredded chicken back in, discard the bay leaves, mix in the fresh parsley, and you’re ready to serve.

5-For a thicker soup, blend in a mixture of 1 tablespoon flour and 2-3 tablespoons of broth, simmering it briefly to reach your desired consistency.

6-First Step: Gather all ingredients and prepare the vegetables by dicing onions, mincing garlic, slicing carrots, and chopping celery. Preheat a large pot to medium heat.

7-Second Step: Add the prepared ingredients to the pot as described and bring to a boil.

8-Third Step: Reduce heat and simmer for the recommended time.

9-Fourth Step: Handle the chicken and pasta as outlined.

10-Fifth Step: Finalize with parsley and any thickness adjustments.