Heat oil in a large pot over medium heat.
Sear chicken thighs on both sides until golden.
Add onion, garlic, carrots, celery, dill.
Sauté 5 mins.
Add flour, parsley and salt, cooking 3 more mins.
Add broth.
Raise to a boil.
Reduce heat, cover partially and simmer 25 mins until chicken is cooked.
Remove chicken and shred, Put shredded chicken in soup.
Add milk and pasta.
Boil and cook 8 mins.
Taste for salt.
Serve!