Wash and dry produce.

Halve, peel, and dice onion into ½-inch pieces. Trim, peel, and dice carrots into ½-inch pieces. Dice potatoes into ¼-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. In a small bowl, combine conrstarch and 1 TBSP water (2 TBSP for 4) until mixture is smooth and no lumps remain. Pick and roughly chop fronds from dill.

Divide soup between bowls. Top with as much chopped dill as you like and serve.