Instructions:
Melt butter in a large stockpot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic until fragrant, about 1 minute.
Add chicken stock and bay leaves. Season with salt and pepper to taste. Add chicken and bring to a boil; reduce heat and simmer, covered, until chicken is cooked through, about 30-40 minutes.
Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
Stir in chicken and pasta; cook until tender, about 6-7 minutes.
Remove from heat and stir in parsley, dill, and lemon juice. Season with salt and pepper to taste.
Serve immediately.
Enjoy!
