Start by combining 8 cups of chicken broth and 6 cups of water in a large soup pot. Stir in a tablespoon of sea salt and bring to a boil over medium-high heat. Once boiling, carefully add your chicken thighs. Partially cover the pot and reduce it to a gentle boil. Let the chicken cook for about 20 minutes it will become fall-apart tender while flavoring the broth.

While the chicken cooks, prepare the vegetables. Peel and slice your carrots (I like using a mix of grated and sliced for texture). Finely chop the celery I prefer small pieces since celery adds flavor but can be overpowering in texture. Chop the onion finely. It might seem like a lot, but it melts beautifully into the broth later.

In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onions and celery. Sauté for 5 to 8 minutes, stirring frequently, until the onions are golden and aromatic. This step builds that signature depth do not skip it.

Transfer the sautéed vegetables to the soup pot. Add the grated and sliced carrots. Stir well. Next, add 6 to 8 ounces of spiral pasta depending on how hearty you want your soup to be and let it all simmer at a low boil for 15 minutes, or until the pasta is perfectly cooked.

Remove the chicken thighs and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any bones or fatty bits. Return the shredded chicken to the pot and stir to combine.

Now for the final changes: stir in one pressed garlic clove, 1 teaspoon of salt-free seasoning blend, and 3 tablespoons of fresh dill. Taste the broth and adjust salt if needed. Let it simmer for 1 more minute, then turn off the heat.