Step 1

Season the chicken tenders with the salt and pepper. Grill for 2-3 minuets on each side until cooked through. Remove to a cutting board and cut into bite sized pieces.

Step 2

In a large soup pot, add the olive oil and the onion and cook, while stirring for 5 minutes. Add in the zucchini, corn, salt and pepper and stir.

Step 3

Cook for another five minutes then add in the diced chicken and chicken broth.

Step 4

Bring to a boil, then turn the heat down to a simmer for 15-20 minutes.

Step 5

Add the pasta to the soup, stir and cover and cook for 10 minuets.

Step 6

Stir in the fresh dill and serve.