1. Over medium heat, melt butter in a largesaucepan or Dutch oven. Add the onions, carrots, and celery. Then cook, stirringoccasionally until softened, about 3-4 minutes. And stir the garlic untilfragrant for one minute.
2. Whisk in chicken broth and bay leaves. Then addsalt and pepper to taste. The chicken is added and brought to a boil. Thenreduce the heat and simmer, covered, until the chicken is cooked through, about30-40 minutes. Remove the chicken from the heat and allow it to cool beforecutting it into small pieces, discarding the bones.
3. Add chicken and pasta and cook for 6-7 minutes,until cooked through.
4. Remove from heat, then add parsley, dill, andlemon juice. Add salt and pepper to taste.
5. Submit immediately.