Start by patting the bone-in, skin-on chicken thighs dry and season them generously with kosher salt and pepper. In a heavy pot, heat a splash of olive oil over medium-high heat until shimmering. Sear the chicken, skin-side down, for 5-7 minutes until golden brown and crispy. Once done, carefully remove the chicken from the pot and set it aside on a plate.

Pour off any excess fat from the pot, leaving about 2 tablespoons. Reduce the heat to medium and add diced yellow onion, chopped celery, and sliced carrots. Sauté the vegetables for 8-10 minutes, stirring occasionally, until they soften and become fragrant. Afterward, add the chopped yellow bell pepper, cooking for an additional 3-4 minutes, followed by minced garlic for 1 minute until it's aromatic.

Return the seared chicken to the pot with the sautéed vegetables. Pour in the low-sodium chicken stock, water, canned diced tomatoes, and bay leaves. Stir to combine everything well. Bring the mixture to a gentle simmer, then reduce the heat, cover the pot, and let it cook for 30 minutes.

After simmering, carefully remove the chicken from the pot and place it on a cutting board to cool slightly. Meanwhile, add cubed russet potatoes into the broth and cover the pot again. Cook for an additional 15-20 minutes until the potatoes are fork-tender.

Once the chicken has cooled enough to handle, shred the meat using your hands, discarding any bones and skin. Return the shredded chicken into the pot, then add the ditalini pasta. Cook uncovered for 8-10 minutes, stirring gently, until the pasta is al dente. Adjust the seasoning if necessary and stir in fresh chopped Italian parsley just before serving.