Ingredients
- 6 cups chicken broth
- 5 cups water
- Salt to taste
- 3–4 chicken thighs, skinless (bone-in or boneless)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 medium carrots (2 grated, 1 sliced)
- 2 medium celery stalks, finely chopped or thinly sliced
- 2 cups pasta (rotini or egg noodles)
- 1 cup corn (canned or fresh)
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1/2 cup heavy cream
- 3 tablespoons fresh or frozen dill
- 1 teaspoon salt-free seasoning
Instructions
- In a large pot, bring chicken broth, water, and salt to a boil.
- Add chicken thighs and boil uncovered for about 20 minutes, skimming off foam.
- While the chicken cooks, heat olive oil in a skillet. Sauté onion until soft, then add grated carrots and celery. Cook until tender and lightly golden.
- Transfer the sautéed vegetables to the soup pot.
- Remove cooked chicken, shred it after cooling slightly, discard bones and fat, then return the meat to the pot.
- Add pasta, sliced carrots, and corn. Simmer until pasta is cooked.
- In a separate saucepan, melt butter. Whisk in flour and cook until golden.
- Gradually whisk in hot broth, then add heavy cream. Stir until smooth.
- Add the cream mixture to the soup pot. Stir to combine.
- Season with salt-free seasoning and dill. Bring soup just to a boil, then remove from heat.
Notes
- For a lighter version, omit the cream and flour step.
- Swap pasta for egg noodles, broken spaghetti, or gluten-free alternatives.
- Add peas or green beans for extra vegetables near the end of cooking.
- Freeze the soup without cream and add it after reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
