Chicken Noodle Soup with Dill
http://www.eatingwell.com/recipes/chicken_noodle_soup_with_dill.html
From EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004)Chicken noodle soup is undeniably comfort food for many people (especially when they're not feeling well) 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.
6 servings, about 1 1/2 cups each | Active Time: 20 minutes | Total Time: 50 minutes
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
Preparation
- 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.
- Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Nutrition
Per serving : 267 Calories; 4 g Fat; 2 g Sat; 1 g Mono; 90 mg Cholesterol; 18 g Carbohydrates; 38 g Protein; 2 g Fiber; 329 mg Sodium; 330 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 4 lean meat
Tips & Notes
- 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.