
Ingredients:
1 pound boneless, thinly sliced skinless chicken breast
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper, to taste
2 (32 oz.) boxes low-sodium chicken stock
2 cups noodles
1/2 cup fresh dill
8 cloves garlic, minced
3 stalks celery, diced
2 large carrots, peeled and diced
2 sprigs rosemary
1 large onion, finely chopped
1 bay leaf
1 lemon, juiced
1/4 teaspoon red pepper flakes
Olive oil, as needed
Kosher salt and freshly ground pepper, to taste
Instructions:
In a large pot, heat the olive oil over medium-high heat. Season the chicken with garlic powder, onion powder, chili powder, cayenne, dried oregano, dried basil, kosher salt, and freshly ground pepper. Add the chicken to the pot and cook for 5-7 minutes, or until cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the garlic, celery, carrots, and onion. Cook for 5-7 minutes, or until the vegetables are tender. Add the chicken stock, rosemary sprigs, and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
Add the noodles to the pot and let them cook for 8-10 minutes, or until tender. Add the cooked chicken back to the pot and stir to combine. Add the lemon juice, red pepper flakes, and fresh dill. Cook for an additional 5 minutes.
Season with kosher salt and freshly ground pepper, to taste. Remove the rosemary sprigs and bay leaf before serving.
Ladle the soup into bowls and drizzle with olive oil, if desired. Enjoy!