Creamy chicken noodle soup

Source: natashaskitchen

Prep time: 10 minutes
Cook time: 50 minutes
Servings: 6

Ingredients:

6 cups chicken broth
5 cups water
Salt to taste
5 chicken thighs skinless boneless
2 tbsp olive oil
1 medium onion, finely chopped
3 medium carrots: 2 carrots grated, 1 carrot sliced into thin rings or half circles
2 medium celery stalks, thinly sliced
4 cups pasta
1 cup corn from 15 oz can, or preferably 1 cooked cob
4 tbsp unsalted butter
1/3 cup all purpose flour
1/2 cup heavy cream
3 tbsp fresh dill
1 tsp Mrs. Dash seasoning

Directions:

1. Boil chicken: Fill a medium pot half full with water and bring to a boil then add chicken thighs for 1-2 minutes. Quickly remove and rinse the chicken and the pot, then fill the pot half full with water and bring to a boil again, then add the chicken thighs. Boil uncovered about 10 minutes. Skim off impurities that rise to the top. Remove the chicken thighs from pot and let rest until cool enough to handle, then use forks or hands to shred chicken.
2. Place a large pan over medium heat and add 2 tbsp olive oil. Add chopped onion and saute until softened (about 5 minutes), then increase heat to med/high and add grated carrots, celery, and saute 5-7 minutes, stirring often until soft and golden then transfer to soup pot.
3. Return the shredded chicken to the pot.
4. Add pasta, sliced carrots and corn to the soup pot and continue cooking 15 minutes at a low boil until pasta is at desired softness.
5. In a medium sauce pan over medium heat, melt 4 tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1-2 minutes or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
6. Season soup with 1/2 tsp Mrs. Dash and more salt to taste if needed. Add 3 tbsp dill then return to a boil and turn off the heat.