Cook noodles according to package directions. Drain and set aside.

Cook onion and garlic in a large Dutch oven over medium-high heat 3 to 5 minutes or until onion is tender. Add celery and carrots and cook 5 minutes more or until crisp tender, stirring occasionally. Add broth and bring to a boil. Reduce heat and add chicken and noodles. Cook 8 to 10 minutes, stirring occasionally. Add fresh dill, stirring well. Cook 5 minutes more and serve.

Testing note: you can add 21/2 cups of fresh kale or baby spinach if you wish.

I used no yolk noodles.