Heat the olive oil in your dutch oven or any heavy bottom saucepan.

Then place the chicken in the pot and sear it on all sides. If you can get the skin to brown a bit that will give you a nice roast flavour.

Add the bay leaves, peppercorns, onion, garlic, bunch of dill, salt and water and boil the chicken on a low heat for about 45 minutes till it's cooked all the way through.

Remove the chicken from the pot and let it cool. Remove the onion and dill from the pot as well. You can leave the peppercorns in as they taste great and you want to remove the garlic, squash it and add it back. If you don't like garlic skip this step.

Now using a ladle remove any scum and excess chicken fat that is floating on top of the soup.

Now turn the soup back on and once it comes to a gentle simmer add in your vegetables. If they are frozen ones they will not take long to cook. If they are raw cook till they are tender.

Meanwhile shred the chicken once it's cooled down and add it to the soup once the vegetables are cooked. Also add in the low carb noodles.

Bring the soup to a boil, add the fresh pepper, fresh dill and turn off the heat. Taste for season and adjust accordingly.

Serve in a bowl!