Step 1

In a Dutch oven, heat oil over medium heat.

Step 2

Sprinkle chicken with ½ teaspoon salt and ½ teaspoon pepper.

Step 3

Add chicken to pan. Cook (in batches, if needed) until browned, about 3 minutes per side.

Step 4

Transfer chicken to a plate. Add onion and fennel to pan. Cook, stirring occasionally, until softened, about 5 minutes.

Step 5

Stir in garlic; cook 2 minutes. Add wine to pan, stirring to scrape up browned bits.

Step 6

Stir in carrots, stock, bay leaves, thyme, and lemon. Return chicken to pan.

Step 7

Increase heat to medium-high to bring to a simmer. Reduce heat to low.

Step 8

Cover, and simmer until chicken is cooked through, about 15 minutes.

Step 9

Remove chicken from pan; let cool slightly.

Step 10

Increase heat to medium-high to bring soup back to a simmer. Add noodles; cook until tender, 8 to 10 minutes. Turn off heat.

Step 11

Shred chicken; stir into pot with parsley and dill. Taste, and add salt, if desired.

Step 12

Garnish servings with additional fresh herbs.