Creamy Chicken Noodle Soup

In a large soup pot, combine 6 cups broth, 5 cups water and ½ tbsp salt. Bring to a boil, then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top.

Place a large pan over medium heat and add 2 tbsp olive oil. Add onion and sauté for about 5 minutes, until softened.

Increase heat to medium/high and add carrots and celery, and sauté for another 5-7 min, stirring often, until soft and golden and then transfer to soup pot.

Remove chicken thighs from the pot and let it rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot.

Add 2 cups pasta and corn to the soup pot and continue cooking for 15 minutes at a low boil, until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.

In a medium saucepan over medium heat, melt the butter and whisk in the flour. Cook while whisking constantly, 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. Whisk in the heavy cream and transfer the mixture to the soup pot, stirring until well blended.

Season soup with Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add the dill and return to a boil and turn off the heat.

Serve hot and enjoy!