In a large Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chicken and cook until golden brown on both sides.
Add in the carrots, celery, onion; Pour over the chicken broth and simmer over low heat for 30 minutes, or until the chicken is cooked through and veggies are tender.
Remove the chicken from the pot and chop it. Return it back to the pan and add in the noodles.
In a small bowl whisk well the milk with the flour. Pour it into the soup slowly, stirring continuously.
Allow the soup to simmer for about 10 minutes, or until the noodles are done and the soup thickens.
Season to taste and garnish with fresh dill.
Notes
Serving size: 1 cup
To save on time, consider using shredded Rotisserie chicken
Almond milk may be substituted with any other milk of choice.
Use any of your favorite veggies
Any noodles of choice.
Swap the olive oil with any other oil.
If you would like to use chicken thighs instead of chicken breast that's fine. But we prefer chicken breast since they are much leaner.