Step 1

Preheat oven to 375 degrees.

Step 2

Place chicken tenders in 4 large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices.

Step 3

Place in the oven and bake for 20-30 minutes, flipping the chicken at the half way point.

Step 4

Once cooked, pull into small chunks using two forks. While the chicken is baking prepare the soup.

Step 5

Heat olive oil in a large, heavy bottomed soup pan over.

Step 6

Add carrots, celery, and onion, and cook – stirring occasionally – for 8-9 minutes.

Step 7

Add minced garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock.

Step 8

Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 – 15 minutes, or until the vegetables are soft and the pasta al dente.

Step 9

Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings.

Step 10

Serve with a warm crusty bread or a simple salad!