Our go-to Chicken Soup Recipe


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 mediumonion 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

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