In a large 6-quart soup pot, combine the chicken thighs, diced onions, chopped celery, sliced carrots, and bell peppers. Add in the cubed potatoes and diced tomatoes, along with the bay leaves, minced garlic, chicken stock, and water. Stir everything together, ensuring the chicken is nestled among the vegetables, ready to infuse the broth with flavor.

Place the pot over medium heat and bring the mixture to a gentle boil, which should take about 5-10 minutes. Stir occasionally to prevent ingredients from sticking to the bottom of the pot, then prepare to reduce the heat for a cozy simmer.

Once boiling, reduce the heat, partially cover the pot, and let it simmer for about 30 minutes. The chicken should be tender and cooked through while the vegetables soften.

After the chicken has cooked, carefully remove it from the pot and set it aside to cool slightly. Stir in the ditalini pasta into the simmering soup and let it cook for an additional 13-15 minutes uncovered, until the pasta is tender.

Once the chicken is cool enough to handle, shred it with two forks, discarding the skin and bones. Return the shredded chicken to the pot, stirring it in gently.

Before serving, remove and discard the bay leaves from the pot. Stir in a handful of freshly chopped Italian parsley. Taste the soup and adjust seasoning if needed.