Cooking Instructions

• In a large soup pot, combine 6 cups broth, 5 cups water and ½ tablespoon salt. Bring to a boil then add chicken thighs and boil uncovered for 20 minutes, skimming off impurities that rise to the top.
• Heat 2 tablespoon olive oil in a large pan over medium heat. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots and chopped celery, sauté for 5-7 min until soft and golden, then transfer to soup pot.
• Remove chicken thighs from the pot and let rest until cool enough to handle, then shred chicken, discarding bones and fat. Return shredded chicken to the pot.
• Add 2 cups pasta, sliced carrots, and corn to the soup pot and continue cooking for 15 minutes at a low boil until pasta is at desired softness.
• In a medium saucepan over medium heat, melt 4 tablespoon butter, whisk in ⅓ cup flour and cook for 1-2 min until barely turning golden. Ladle 1 cup of hot broth from the soup pot into the flour mixture, whisking continually until well blended, then whisk in ½ cup heavy cream and transfer to the soup pot, stirring until well blended.
• Season soup with 1 teaspoon Mrs. Dash and salt to taste if needed. Add 3 tablespoon dill, return to a boil, and turn off the heat. Enjoy!