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
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.
Per serving :
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.