In a medium pan, sauté onion and garlic in olive oil until translucent. Remove from heat and set aside.
Chop chicken breasts into bite sized chunks and add to pan. Season with salt, pepper, and remaining herbs and spices. Toss in pan until completely coated, then transfer to a large baking dish.
Bake for 20 minutes, or until chicken is thoroughly cooked. Remove from oven set aside.
To prepare the soup, heat 2 tablespoons of olive oil in a large stock pot over medium-high heat. Sauté onion, carrot and celery until softened, aprox. 10 minutes. Season with salt, pepper, rosemary and red pepper flakes.
Add garlic and bay leaf and cook for 1 minute.
Pour in chicken stock and egg noodles an bring soup mixture to a rolling boil.
Reduce heat to low and simmer for 10-15 minutes, or until egg noodles are al dente.
Add chicken to soup. Stir in lemon juice and fresh dill. Adjust seasonings, salt and pepper to taste.
Pour into bowls and serve hot!
Enjoy!
Notes
This recipe can also be made with pre-cooked chicken, and makes for great use of leftover roast chicken!
Recipe by More Than Your Average Mom at https://morethanyouraveragemom.com/recipe-the-best-chicken-noodle-soup/