Cooking Steps

• 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 min. Skim off impurities that rise to the top.
• Place a large pan over medium heat and add 2 tablespoon olive oil. Add chopped onion and sauté until softened for about 5 min. Then increase heat to medium/high and add grated carrots, chopped celery and sauté for another 5-7 min, stirring often until soft and golden, then transfer to soup pot.
• Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any 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 min 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 while whisking continuously for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended, then whisk in ½ cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
• Season soup with 1 teaspoon Mrs. Dash and more salt to taste if needed. Add 3 tablespoon dill then return to a boil and turn off the heat. Enjoy!