1. Prepare the Chicken:
   Skin the chicken thighs and cut them into smaller pieces. Wash them thoroughly and set aside.
2. Prepare the Vegetables:
   Chop the onion, carrots, celery, and green bell pepper into small pieces. (Other vegetables can be used that you might have on hand and/or prefer.) Peel and cube the potatoes but set them aside for later.
3. Sauté the Vegetables:
   Heat a large pot over medium heat. Add the chopped vegetables (except the potatoes) and sauté on medium low for a couple of minutes.
4. Add Chicken and Water:
   Add the chicken pieces and pour plenty of water into the pot to cover the vegetables and the chicken, keeping in mind you will also be adding the potatoes so there needs to be enough water. Bring the mixture to a boil.
5. Cook the Chicken:
   Reduce the heat to a simmer and cook until the chicken is nearly done, about 15-20 minutes.
6. Add the Potatoes:
   Add the peeled and cubed potatoes to the pot. Continue cooking for about 10 minutes, or until the potatoes are tender.
7. Season and Add Sour Cream:
   Stir in the salt, pepper, Italian parsley, and sour cream. Mix well and let the soup simmer for another 3–4 minutes.
8. Serve:
   Remove from heat and serve hot. Enjoy your hearty chicken and vegetable soup!

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