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© Meredith Corporation. All rights reserved. Used with permission.
(about 11 cups)
In a 5- to 6-quart Dutch oven, heat oil over medium-high heat. Season chicken with 1/8 teaspoon each salt and pepper and add to the hot pan in a single layer. Cook until browned on the bottom, about 3 minutes, then stir until the chicken just loses its pink color, about 1 minute more.
Stir in onion, carrots, celery and a pinch each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add broth and water, bring to a boil.
Stir in pasta and return to a boil; simmer until pasta is al dente, about 7 minutes. Stir in the peas and, if desired, dill, and cook for 1 minute more.