INGREDIENTS
4
chicken thighs (skins removed (bone-in or boneless), untrimmed)
4 cups
Chicken broth (we used low sodium)
10 cups
water
2 tbsp
olive oil (to saute vegetables)
1
medium onion (finely chopped)
2
medium celery sticks (finely chopped )
2
carrots (sliced into rings)
1/2 lb
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)