In a large stock pot, place the chicken fat in the pot (or butter) on medium heat until hot (about 1-2 minutes).
Then add the diced carrots, celery, onions, salt, and black pepper. Cook with lid on for 10 minutes on medium-high heat. Stirring occasionally.
Then add in the chicken stock, water, chicken bouillon cubes, and shredded chicken. Cook for an additional 10 minutes until soup begins to boil. Then add in the zucchini, yellow squash, pastina, and fresh dill and cook for 6 minutes. Serve soup immediately or let rest to room temperature and store in a sealed container for up to one week.
Storage - Place leftover soup in an air tight container let it rest to room temperature and store in the refrigerator for up to one week.
Save Time - Save time and use precooked chicken for the soup. I love to grab a rotisserie chicken from the store to save time.
Servings - This soup makes roughly 8 one cup servings.
*Nutritional calculations are estimated and may vary depending on serving size and ingredients.