Preheat oven to 375 degrees.
Place chicken tenders in a large baking dish lined with parchment paper.
Drizzle with 2 tablespoons of oil and sprinkle with spices (garlic powder through pepper).
Place in the oven and bake for 25 minutes, flipping the chicken at the halfway point.
Pull into small chunks and set aside.
Heat remaining 2 tablespoons oil in a large pan over medium heat. Add carrots, celery, and onion.
Cook for 9 minutes. Add garlic and sea salt to taste and cook for another minute before adding the bay leaf, water, and chicken stock.
Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 15 minutes.
Stir in cooked chicken, dill, and lemon juice. Serve immediately.