Combine spices for the spice mixture in a small bowl. Sprinkle evenly on both sides of chicken.

Heat oil in a cast iron skillet on medium-high heat. Add chicken and brown both sides, cooking until chicken is cooked through and juices run clear. Allow chicken to rest for 2-3 minutes before chopping into bite sized pieces. Set aside.

While chicken is cooking, start the soup by heating a large stock pot on medium heat. Add oil.

Add carrots, celery and onion to the stock pot – and stir to coat with oil. Cook for 8 minutes, stirring occasionally.

Add garlic and cook for 1 minute before adding salt, chicken stock, water and a bay leaf.

Adjust heat to high and bring soup to a boil. Once boiling, adjust heat to a medium-low temperature and simmer soup for 8 minutes before adding noodles. Taste broth and add salt if needed. Continue cooking according to noodle package directions to get an idea of doneness. Once pasta is al dente, squeeze the juice of 1 lemon into the soup. Stir in chicken and fresh dill. Serve.