For the chicken:

• 1 pound boneless chicken breast
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt

For the soup:

• 2 tablespoons unsalted butter (or olive oil)
• 1 medium yellow onion, chopped
• 3 medium carrots, chopped or sliced
• 2 ribs celery, chopped
• 4 garlic cloves, finely minced
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 8 cups chicken broth or stock (I use Better Than Bouillon Chicken Base)
• Salt and black pepper, to taste
• 1 1/2 cups wide egg noodles (or pasta of your choice)
• 2 tablespoons fresh dill or parlsey, chopped
• 1 tablespoon freshly squeezed lemon juice
• Freshly grated parmesan cheese, for serving (optional)