In a large pot combine 10 cups water, 5 cups chicken broth and 1 tbsp sea salt

Bring to a boil

Add chicken thighs and boil uncovered or partially covered for 20 minutes (don't completely cover or water will be murky)

Skim off impurities that rise to the top.

While chicken is cooking saute onion in 2 tbsp Olive oil (not butter)over medium heat until golden brown

Increase heat to medium/high and add grated carrots, chopped celery, garlic and add more oil as needed

Saute, stirring often until soft and golden brown

Add dill sauteed vegetables to soup pot Add half pound pasta and sliced carrots to the soup pot and continue cooking for 15 minutes or until pasta is at desired softness

While pasta is cooking remove chicken thighs and pick off meat, add just the meat back into the pot

Season soup with all seasonings mentioned to taste

Add 3 tbsp of dill

Remove from heat and enjoy