Ingredients

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.
  • -----------------------------------------------------------
  • 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.
  • ----------------------------------------------------------------
  • 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.

People Who Like This Dish 3
Reviews & Comments 2

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  • bylgjanorway 3 years ago
    yea i know...but its relly good!:) hope you'll enjoy ..
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  • tillia 3 years ago
    My friends and family love my soups, but I never thought to use lemon and dill in my chicken soups. Have to try ASAP. TY for the post.
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