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

• 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, 3-5 minutes. Remove pot from heat. • Transfer chicken to a small bowl and set aside (it’ll finish cooking in step 4).

• 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. TIP: Be sure to 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. (TIP: 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 later.

• Add chicken, 31/2 cups water (6 cups for 4 servings), and stock concentrates to pot with veggies. • Break half the spaghetti (all for 4) in half and stir into soup. • Cover and bring to a boil, then immediately reduce heat to low. Simmer, covered, stirring occasionally, until pasta is al dente, 10 minutes.

• Once spaghetti is al dente, stir in half the chopped dill and a squeeze of lemon juice; season with salt and pepper.

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