2Sprinkle chicken with salt and pepper. Bake in preheated oven for 10 minutes or until cooked through. Remove from oven, let rest 5 minutes then dice.
3Heat 1 tsp olive oil in a large soup pot or Dutch oven over medium-high heat. Add vegetables and saute until the onion is translucent.
4Add broth, bouillon and bay leaf. Bring to a boil and let simmer 10 to 15 minutes or until carrots are tender. Add noodles and chicken and bring back to boil. Reduce heat and simmer until noodles are tender. Remove bay leaf and serve.