Step 1

In a large Dutch oven or pot, add chicken thighs, bay leaves, peppercorns, onion, 2 garlic cloves and stock.

Step 2

On high heat, bring soup to a boil covered and then move lid to the side a bit to keep soup clear. Cook for 20 minutes, removing foam as it rises to the top with a mesh strainer, occasionally.

Step 3

Meanwhile dice potatoes and carrots. Chop dill and grate garlic.

Step 4

Add potatoes and carrots, stir and reduce heat to medium. Cook with half lid open for 5 minutes.

Step 5

Add pasta, stir and cook for another 5 minutes. I would stir a few more times to prevent pasta from sticking.

Step 6

Discard onion, bay leaves and peppercorns with a mesh strainer.

Step 7

Add salt, olive oil, grated garlic clove, dill and ground black pepper to taste. You can also shred chicken right in the pot now.

Step 8

Stir and adjust any seasonings to taste. If you have time, let chicken noodle soup sit covered for 5 minutes.

Step 9

Serve hot with a slice of toasted bread.