Step 1

Over medium heat, melt butter in a large pot (or dutch oven). Add in the onions, carrots, celery and garlic and cook until tender.

Step 2

Whisk in the chicken stock, bay leaves and season to desired taste with salt and pepper. Add chicken, cover, and bring to boil, then reduce heat and simmer. Keep the pot covered until the chicken is cooked through. This will take about 35 minutes. Once chicken is cooked, remove chicken and allow to cool. Once cooled, remove any bones and cut into small 1 inch pieces.

Step 3

Add chicken and pasta into soup and cook for about 7 minutes until the pasta is tender or has reached your desired consistency.

Step 4

Remove soup from heat and add in chopped parsley, dill and tablespoon of lemon juice. Season with a touch more salt and pepper to your personal taste and serve.