For the carrots, shred 2 carrots with the largest holes on a box shredder and thinly slice 1 carrot, halve that one if it is large. Now prepare all the rest of the ingredients so everything is ready. For the chicken, just remove the skin if using bone in, do not trim the fat, fat is flavor. (I made the broth from scratch, and when letting the broth and chicken cool, I prepped the vegetables.)

Bring a large pot with the broth, water, and 1/2 tablespoon salt to a boil. Add the thighs, continue to boil for 20 minutes and spoon off any foam from the surface.

While the chicken is cooking, heat the olive oil in a large skillet on medium heat. When the oil is hot, add the onion and cook until soft and starting to turn translucent, raise the heat to medium high and the celery and only the shredded carrots and cook for about 6 minutes or so until soft and beginning to brown, stir often.

Remove the thighs from the pot and set aside to cool slightly. Skim off any remaining foam from the chicken then add the cooked celery, onion, and carrots.

Add the dry pasta, the sliced carrot, and the corn to the soup and cook on a low boil to cook the pasta until tender, about 15 minutes. Spoon off any excess oil on the surface if you want a lighter soup, but keep in mind, the fat adds great flavor. (Showing the soup right after adding the veggies and egg noodles.)

Shred the chicken with forks or just use your hands, discard bones and excess fat. Add the chicken back to the soup.

For the REGULAR version of this soup, just go right to the last step. For the CREAMY version of this soup, continue here. In a medium sauce pan, melt the butter over medium heat then whisk in the flour and whisk continuously until just starting to turn brown, about 1 or 2 minutes. Remove 1 cup of broth from the soup and add to the flour butter mixture, whisk until blended and the mixture is smooth, then whisk in the cream until blended and stir this into the soup until mixed in well.

Season the soup with Mrs. Dash Seasoning and salt to taste. A touch of black pepper would work well also. Add the fresh dill and return the soup to a boil for 30 seconds, then remove from heat. Serve with bread and enjoy.