| Preheat oven to 375 degrees F. Line a baking sheet with parchment paper for easy clean-up. Place chicken on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Cook until no longer pink, 15-20 minutes; dice chicken up. In a stock pot, melt butter. Saute onion, celery and carrots until softened, approximately 5 minutes. Add broth, noodles, seasonings and diced chicken to mixture. Bring to a boil. Reduce heat to a simmer and cover. Simmer for 20-30 minutes until noodles are cooked. Remove bay leaf before serving. | 
