Chicken Noodle Soup With Dill
From bylgjanorway 14 years ago
- 50 Minutes to make
- Serves 6
Chicken noodle soup is undeniably comfort food for many people, and this version gets a healthful update. Whole-wheat egg noodles add fiber and nutrients and reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have it.
Ingredients
- 10 cups reduced-sodium chicken broth shopping list
- 3 medium carrots, diced shopping list
- 1 large stalk celery, diced shopping list
- 3 tablespoons minced fresh ginger shopping list
- 6 cloves garlic, minced shopping list
- 4 ounces whole-wheat egg noodles, (3 cups) shopping list
- 4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip) shopping list
- 3 tablespoons chopped fresh dill shopping list
- 1 tablespoon lemon juice, or to taste shopping list
How to make it
- 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.
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- Make Ahead Tip:
- Cover and refrigerate for up to 2 days.
- 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.
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- NUTRITION :
- Per serving: 267 calories; 4 g fat (2 g sat, 1 g mono); 90 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.
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