Cooking Steps

• In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 tablespoon sea salt. Bring to a boil then add chicken thighs and boil partially covered for 20 minutes while you prep the vegetables, skimming off any foam that rises to the top.
• In a large skillet over medium/high heat, add 2 tablespoon olive oil and sauté onion and celery until softened then transfer to the pot.
• Add pasta and sliced carrots to the soup pot and continue cooking for 15 minutes at a low boil or until pasta is at the desired softness.
• While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
• Season soup with 1 teaspoon Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 tablespoon dill and remove from heat. Enjoy!