Chicken and Spaghetti Soup

Serves 4

Hands-On Time: 15m

Total Time: 30m



Ingredients


2 tablespoons olive oil

2 carrots, chopped

1 small onion, chopped

1 stalk celery, chopped

4 cups low-sodium chicken broth

kosher salt and black pepper

4 ounces spaghetti (1/4 box), broken

2 cups shredded cooked chicken

2 tablespoons fresh dill



Directions


Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and celery and cook until softened, 3 to 4 minutes.



Add the chicken broth and 4 cups water to the pan, season with ¾ teaspoon salt and ¼ teaspoon pepper, and bring to a boil. Add the spaghetti, reduce heat, and simmer until tender, 8 to 10 minutes.


Stir in the chicken. Sprinkle with dill and additional pepper.