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Bring a large pot to boil with chicken, half of the water (3 cups) and salt and pepper. If the water boils off and no longer covers the chicken, add a little more. Cover and reduce the heat to medium/low and cook for 25 minutes, until the chicken is cooked through.
Using tongs, remove the chicken from the water and set aside on a cutting board. If there's any impurities/fat floating at the top of the broth, you can skim it off the top with a spoon.
Transfer the broth to a large bowl or glass measuring cup. In the same pot, add 2 tsp oil, followed by the onion with a pinch of salt. Add the dill and thyme. Sauté the onion for about 5 minutes, then add the reserved broth and remaining water. Bring to a boil, then add the pasta and veggies. Cook the pasta all the way through, according to package directions—about 10 minutes.
Meanwhile, shred the chicken with 2 forks and add it back to the pot. Stir everything to combine, and taste. Add more salt, pepper, thyme, or dill if needed.
Divide the soup among 3 meal prep containers. Let it cool for about 30 minutes before storing in the fridge. You can also freeze it for up to 6 months.