INGREDIENTS
6 cups
chicken broth
5 cups
water
2 tbsp
chicken flavor bouillon paste
3 tsp
salt to taste
6
boneless, skinless chicken thighs (if using breasts, use only 3-4)
2 tbsp
olive oil
1
medium yellow onion, finely diced
4
whole carrots, peeled and chopped
1 can
corn, drained
4 tbsp
salted butter
1/3 cup
flour
1 cup
heavy cream
2 tbsp
dried dill weed
pepper