Serves 6

Ingredients

1 pound boneless, thinly sliced skinless chicken breast

2 tablespoons olive oil

1 teaspoon garlic powder or 4 clolve pressed

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

64 ounces 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

Directions

Step 1: Preheat oven to 375º F.

Step 2: Season chicken breasts generously with salt and pepper, then drizzle with olive oil and season with remaining herbs and spices. Rub everything on both sides of chicken, then transfer to a large baking dish.

Step 3: Bake for 25 minutes, or until chicken is cooked through. Remove from oven and cut or shred into pieces. Set aside.

Step 4: For the soup: heat 2-3 tablespoons olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery until softened. 10-12 minutes. Season with salt and pepper and red pepper flakes.

Step 5: Add garlic and bay leaf and cook for 1 minute, or until fragrant, then pour in chicken stock and noodles.

Step 6: Bring mixture up to a boil, then reduce heat to low and simmer for 15-20 minutes, or until pasta is al dente.

Step 7: Add shredded chicken to soup and stir in lemon juice and fresh dill. Taste and adjust seasoning, if necessary.

Step 8: Ladle into serving bowls and serve hot.