In a large soup pot, combine the chicken, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and salt.

Pour in the chicken stock and water, then season with black pepper to taste. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes.

Remove the chicken using tongs, then add the ditalini pasta to the pot. Cook for an additional 13-15 minutes, partially covered, stirring occasionally.

Once cool, shred the chicken, discarding skin and bones. Stir shredded chicken back into the pot and check the vegetables.

Discard the bay leaves, stir in the fresh parsley, and ladle the soup into bowls.