Ingredients

• 2 Tbsp canola oil
• 1 onion, chopped
• 1⁄2 tsp salt, divided
• 1⁄4 tsp black pepper
• 1 cup baby carrots
• 1 lb bone-in, skinless chicken thighs
• 1 1⁄2 lb bone-in, skinless chicken breasts
• 1 bay leaf
• 5 cups reduced sodium chicken broth
• 2 Tbsp chopped dill
• 1 cup frozen peas and carrots, thawed
• 1 1⁄2 cups cooked vermicelli, broken into 3-inch pieces

Directions

1. In a large skillet, heat oil for 30 seconds on medium. Add onion, 1⁄4 tsp salt, and pepper. Sauté for 5 minutes. Add carrots; sauté for 5 minutes.

2. In a large slow cooker, arrange chicken. Sprinkle with 1⁄4 tsp salt. Top with carrots, onions, and bay leaf. Add broth. Cover and cook on low for 6 hours.

3. Remove chicken from cooker. Cool. Dice chicken . Strain soup, discarding vegetables. In slow cooker, combine broth, chicken, dill, peas and carrots, and vermicelli. Cook on high for 10 minutes.

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