Chicken Noodle Soup

Ingredients

• 4 chicken thighs (skins removed (bone-in or boneless))
• 8 cups chicken broth (we used low sodium)
• 6 cups water
• 2 Tbsp olive oil (to saute vegetables)
• 1 medium onion (finely chopped)
• 2 medium celery sticks (finely chopped )
• 2 carrots (sliced into rings)
• 6 oz rotini pasta
• 3 Tbsp fresh or frozen dill
• 1 tsp Mrs. Dash (or your favorite salt-free seasoning)
• 1 Tbsp sea salt (or to taste)
• 1 garlic clove (pressed)

Method

1. Pour 10 cups of water and 4 cups of chicken broth into a large soup pot.
2. Add 1 Tbsp sea salt and bring to a boil over medium-high heat.
3. Add 4 chicken thighs and partially cover, then keep at a low boil for 20 minutes.
4. Peel and thinly slice 2 large or 3 medium carrots and set aside.
5. Finely chop 2 medium celery sticks.
6. Finely chop 1 medium onion.
7. In a large pan over medium-high heat, add 2 Tbsp olive oil and sauté the chopped onions and celery for 5 to 8 minutes until golden.
8. Transfer sautéed vegetables to the soup pot along with the sliced carrots.
9. Add 6 oz spiral pasta to the soup and cook for 15 minutes at a low boil or until desired doneness.
10. Remove the chicken thighs, shred the chicken into bite-sized pieces with two forks, and discard any fat or bones.
11. Return shredded chicken to the pot.
12. When the pasta is nearly done, season the soup with 1 tsp Mrs. Dash, add 1 pressed garlic clove, and 3 Tbsp dill.
13. Add more salt to taste if needed.
14. Simmer for another minute, then turn off the heat.