INGREDIENTS
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1 1/2 pounds bone-in chicken thighs
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1 medium leek, sliced into 1/2-inch rounds and rinsed
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1 (15-ounce) can diced tomatoes
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3 medium carrots, peeled and cut into 1/4-inch rounds
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3 cloves garlic, minced
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1 teaspoon salt, plus more as needed
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1 quart (4 cups) low-sodium chicken broth
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2 cups water
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1 cup whole-wheat pasta shells
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1 bunch red Swiss chard
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1/2 head green cabbage or 4 cups of shredded cabbage
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1 medium zucchini
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1 (15-ounce) can garbanzo beans, drained and rinsed