In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat.
Lightly salt the chicken pieces. Sauté chicken until cooked most of the way through, about 5 minutes. Remove from pot and set aside.
Add the rest of the olive oil. Add the carrots, celery, and onion to the pot and lightly salt the veggies. Cook over medium heat for about five minutes. Add the garlic and cook for 1 minute.
Add the chicken and any juices back into the pot with the veggies. Also, add the dill and give everything a good stir.
Pour the broth into the pot and bring to a boil. Add the egg noodles and boil gently for about 7 minutes. Remove from heat. Taste and add salt if necessary.
Notes
If you plan to have leftovers or freeze the soup, boil the noodles separately and add them as you eat the soup. This will prevent them from becoming mushy.
Store the soup in an airtight container in the fridge for up to 4 days.
Reheat on the stove over medium heat or in the microwave in 30-second increments until warmed through.