Add extra virgin olive oil to a large soup pot and heat the pot to medium-high.
Add the chicken pieces, salt and pepper. Cook the chicken, stirring occasionally until done, about 5-8 minutes.
Turn the heat off and remove the cooked chicken from the pot, leaving any oil and/or brown bits in the pot. Set aside the chicken.
Turn the heat back to medium-high on the soup pot and add 2 tbsp extra virgin olive oil to the pot. Then add the onion, celery and garlic. Sauté for 5 minutes, until vegetables are soft and start to brown.
Add in the tomatoes and cook for 2 minutes, stirring once.
Add in the carrots, mushrooms and broccoli, sautéing for 5 minutes and stirring occasionally.
Add in the chicken broth, dill, bay leaf, thyme, rosemary, soy sauce and salt. Bring to a boil over high heat and then turn the heat down to keep the soup at a simmer for 20 minutes, covering the pot partially with the lid.
Add in the chicken, noodles and peas, simmer for 5-10 mins until noodles are done. Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bayleaf and serve with crusty bread and butter.