• Wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces. Trim, peel, and dice carrots into 1⁄2-inch pieces. Dice potatoes into 1⁄4-inch pieces. Peel and mince or grate garlic.

• Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, carrots, potatoes, and garlic; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 4-6 minutes. • Meanwhile, open package of chicken and drain off any excess liquid. • Add chicken and another drizzle of oil to pot with veggies. Season with salt and pepper. Cook, stirring occasionally, until chicken is browned, 3-5 minutes (it’ll finish cooking in the next step).

• Stir chicken stock concentrate, cream of chicken concentrate, and 3 cups water (5 cups for 4 servings) into pot with chicken and veggies. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until flavors meld, vegetables are tender, and chicken is cooked through, 5-7 minutes. • While soup cooks, drain and rinse corn. Pick and roughly chop fronds from dill. • Add corn to pot; cook until warmed through, 1 minute. Remove from heat. Stir in crème fraîche; taste and season with salt and pepper.

• Divide soup between bowls. Top with as much chopped dill as you like and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***