Cook the Chicken:

• In a large soup pot, combine chicken broth, water, and ½ Tbsp salt.
• Bring to a boil, add chicken thighs, and cook uncovered for 20 minutes.
• Skim off any impurities from the surface.

Sauté the Vegetables:

• Heat 2 Tbsp olive oil in a large pan over medium heat.
• Add chopped onion and sauté until softened (5 minutes).
• Increase heat to medium-high, then add grated carrots and chopped celery.
• Sauté for 5-7 minutes, stirring often, until soft and golden.
• Transfer to the soup pot.

Shred the Chicken:

• Remove chicken thighs from the pot and let them cool slightly.
• Use forks or hands to shred the meat, discarding bones and fat.
• Return shredded chicken to the pot.

Add Noodles & Vegetables:

• Stir in pasta, sliced carrots, and corn.
• Simmer for 15 minutes, until pasta reaches desired tenderness.
• Skim off any excess oil if desired.

Make the Creamy Base:

• In a medium saucepan over medium heat, melt butter.
• Whisk in flour and cook, whisking constantly, for 1-2 minutes, until slightly golden.
• Ladle in 1 cup of hot broth from the soup pot, whisking until smooth.
• Stir in heavy cream, then transfer the mixture back to the soup pot, stirring well.

Season & Finish:

• Add Mrs. Dash seasoning and salt to taste.
• Stir in dill and bring soup to a final boil.
• Turn off heat and serve warm.