Flu Fighter” Chicken Noodle Soup


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

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