Chicken Lemon Dill Soup

1 large onion diced
1 Tb. minced garlic
2 Tb. extra virgin olive oil
1/2 lb. baby carrots or 4 carrots diced
1 c. celery diced
1 lb. chicken, cooked and diced
32 oz. chicken stock
1 tsp. herbamare seasoning
2 Tb. dried parsley
2 Tb. dried dill
salt and pepper to taste
juice of 1 lemon
1 c. whole wheat elbow macaroni pasta

-Saute the garlic and onion in the extra virgin olive oil until tender, about 5 minutes.
-In a large dutch oven, combine the sauted vegetables, the carrots, the celery, the chicken and chicken stock. Add the seasonings and lemon juice, being careful to not get lemon seeds in the soup.
-Bring to boil, and then simmer for 30 minutes.
-10 minutes before done, add the whole wheat pasta to the soup. If necessary, add more broth.