Sauté the aromatics

• Heat the oil in a pot on the stove.
• Add the garlic and ginger and cook until fragrant.

Build the broth

• Season with salt and pepper.
• Add the chicken, chicken stock, bay leaf and dried thyme.
• Bring to a simmer and cook until the chicken is cooked through.

Cook the noodles separately

• Boil the noodles in a separate pot of water so the soup doesn't get starchy.
• Drain the noodles.

Finish the soup

• Remove the bay leaf.
• Add the drained noodles to the soup.
• Stir in the dill and green onions.