Classic Chicken Noodle Soup

Steps

1. Pour 10 cups of water and 4 cups of chicken broth into a large soup pot.
2. Add a tablespoon of sea salt, then bring it to a boil over medium-high heat and add 4 chicken thighs.
3. Partially cover the pot and keep it at a low boil for 20 minutes while you prep the rest of your ingredients.
4. Peel and thinly slice 2 large or three medium carrots and set them aside.
5. Finely chop 2 medium celery sticks, then finely chop one whole medium onion.
6. Place a large pan over medium-high heat with 2 tablespoons of olive oil and add the chopped onions and celery.
7. Sauté, stirring frequently for 5 to 8 minutes or until the onions are golden.
8. Transfer your sautéed veggies to the soup pot along with your sliced carrots.
9. Add 6 to 8 ounces of spiral pasta, depending on how hard you want your soup to be and cook for 15 minutes at a low boil or until the pasta reaches your desired doneness.
10. While the pasta is cooking, remove the chicken thighs and use two forks to shred the chicken into bite-size pieces. Discard any fat or bones.
11. Transfer the shredded chicken back to the pot.
12. When the pasta is just about done cooking, season the soup with one teaspoon of Mrs. Dash or your favorite salt free seasoning, then add one large pressed garlic clove, three tablespoons of fresh dill and more salt to taste if needed.
13. Simmer for another minute then turn off the heat.