In a large (at least 6-quart) soup pot, place the whole chicken or chicken thighs alongside the chopped onion, celery, carrots, bell pepper, diced potatoes, and tomatoes. Add in the bay leaves, crushed garlic, chicken stock, and enough water to cover the ingredients. Bring the mixture to a rolling boil over medium-high heat.

Once boiling, reduce the heat to a simmer and partially cover the pot with a lid. Allow the soup to simmer for about 30 minutes, maintaining a gentle boil.

Carefully remove the chicken from the pot using tongs and place it on a cutting board. Allow the chicken to cool for a few minutes, then shred it using two forks, discarding skin and bones. Return the shredded chicken to the pot.

Add the ditalini pasta directly into the pot with the soup. Stir well to ensure it's submerged in the broth. Cook uncovered for 13–15 minutes, until the pasta is tender but not mushy.

Once the pasta is cooked, turn off the heat and remove the bay leaves. Stir in the chopped Italian parsley for fresh flavor. Serve hot in bowls, optionally garnishing with additional parsley if desired.