Chicken Noodle Soup “Flu Fighter

Chicken Noodle Soup “Flu Fighter

45-60 minutes to prepare servings 6

INGREDIENTS:

Chicken:
1 pound boneless chicken breast, thinly sliced ​​and skinless
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and pepper, freshly ground, to taste
Soup:
2 (32 oz.) boxes low-sodium chicken broth
2 cups pasta
1/2 cup fresh dill
8 garlic cloves, chopped
3 stalks celery, diced
2 large carrots, peeled and diced
2 sprigs rosemary
1 large onion, finely chopped
1 bay leaf
1 lemon, juice
1/4 teaspoon red pepper flakes
Olive oil, as needed
Kosher salt and freshly ground pepper, to taste

DIRECTIONS:

Preheat oven to 375°F.
Season chicken breast generously with salt and pepper. Then drizzle with olive oil and season with the remaining herbs and spices. Rub everything on both sides of the chicken and then transfer to a large baking dish.
Bake for 25 minutes or until chicken is cooked through.Remove from the oven and cut into pieces or crumble. Put aside.
For the soup: Heat 2-3 tablespoons olive oil in a large pot or saucepan over medium-high heat and sauté the onion, carrot and celery until softened. 10-12 minutes. Season with salt, pepper and red pepper flakes.Add the garlic and bay leaf and cook for 1 minute or until fragrant. Then pour in the chicken broth and noodles.
Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the pasta is al dente.
Add the shredded chicken to the soup and stir in lemon juice and fresh dill. Taste and adjust seasoning if necessary.
Pour into serving bowls and serve hot.Enjoy!