Heat a large soup pot over medium-high heat with EVOO. Add celery, carrots, onions and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes then add chicken stock. Bring to a boil and add the egg noodles. Cook according to the package instructions, adding the chicken pieces during the last 4-5 minutes of cooking.
Ladle a portion of noodles, chicken, vegetables and soup into a bowl. Garnish with some chopped dill and popcorn or oyster crackers on the top.