Step 1

Wash and dry produce. Halve, peel and finely dice onion. Chop broccoli, cauliflower, and carrot blend into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop fronds from dill. Quarter lemon.

Step 2

Pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season all over with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until lightly browned and no longer pink, 3-5 minutes. Remove pot from heat. Transfer chicken to a small bowl and set aside (it’ll finish cooking in step 4).

Step 3

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot over medium heat. Add onion and a big pinch of salt. Cook, stirring, until softened and translucent, 3-5 minutes (scrape up any browned bits at the bottom of the pot as you stir.) Stir in broccoli, cauliflower, and carrot blend and another pinch of salt (if pan seems dry, add a drizzle of olive oil). Cook, stirring, until veggies are slightly softened and broccoli is bright green, 2-3 minutes. Add garlic; cook until fragrant, 30 seconds. (TIP: Add a big pinch of dill along with the garlic if you like a stronger dill flavor; save the rest for serving).

Step 4

Add chicken, 3½ cups of water (6 cups for 4 servings), and stock concentrates to pot with veggies. Break half the pasta in half and stir into soup (all the pasta for 4). Cover and bring to a boil, then immediately reduce heat to low. Simmer, covered, stirring occasionally, until pasta is al dente, 10 minutes.

Step 5

Once pasta is cooked, stir in a squeeze of lemon and half the chopped dill to pot; season with salt and pepper.

Step 6

Divide soup between bowls and sprinkle with as much remaining chopped dill as you like. Serve with any remaining lemon wedges on the side.