Chicken Noodle soup

 

Ingredients ( go easy on the salt)

• 4 chicken thighs, skins removed (bone-in or boneless) or 6 chicken legs 
• 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
• 1/2 lb rotini pasta
• 3 Tbsp fresh or dried dill
• 1 tsp , of your favorite salt-free seasoning
• 1 Tbsp sea salt, or to taste
• 1 garlic clove, pressed or 1 teaspoon minced garlic 

Instructions

1. In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top. 
   
2. In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
   
3. Add 1/2 lb pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
   
4. While pasta is cooking, remove chicken thighs or legs 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.
   
5. Season soup with 1 tsp of your favorite salt free seasoning or if you’re like me just use seasoning salt  and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy! With the people you ❤️