Chicken Noodle Soup with Dill

Most versions of chicken noodle soup aren't in dire need of a makeover, though we did come across one with heavy cream and a cup of Parmesan when we were researching this book. It is however undeniably comfort food for many (especially sick) people and so we had to include it. And we were able to give it a little makeover--whole-wheat egg noodles as opposed to regular add fiber and nutrients and the reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have it.

Recipe from EatingWell
Ingredients
  • 10 cups reduced-sodium chicken broth
  • 3 medium carrots, diced
  • 1 large stalk celery, diced
  • 3 tablespoons minced fresh ginger
  • 6 cloves garlic, minced
  • 4 ounces whole-wheat egg noodles, (3 cups)
  • 4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice, or to taste
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Directions
1. 
Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
2. 
Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Tips:
1. 
Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
2. 
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

nutrition information

Per Serving: cal. (kcal) 267, Fat, total (g) 4, chol. (mg) 90, sat. fat (g) 2, carb. (g) 18, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 38, vit. A (IU) 5053.38, sodium (mg) 329, Potassium (mg) 330, Vegetables () 1, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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