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INGREDIENTS

  • Chicken:
  • 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
  • Soup:
  • 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

PREPARATION

  1. Preheat oven to 375º F.
  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.
  3. Bake for 25 minutes, or until chicken is cooked through. Remove from oven and cut or shred into pieces. Set aside.
  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.
  5. Add garlic and bay leaf and cook for 1 minute, or until fragrant, then pour in chicken stock and noodles.
  6. Bring mixture up to a boil, then reduce heat to low and simmer for 15-20 minutes, or until pasta is al dente.
  7. Add shredded chicken to soup and stir in lemon juice and fresh dill. Taste and adjust seasoning, if necessary.
  8. Ladle into serving bowls and serve hot. Enjoy!

Recipe adapted from Baker By Nature