Lemon & Dill Chicken Noodle Soup

Lemon & Dill Chicken Noodle Soup

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From: Diabetic Living Magazine

The addition of lemon and dill adds a welcome twist to this classic, slow-cooked chicken noodle soup recipe.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Nonstick cooking spray
  • 1 pound skinless boneless chicken thighs, cut into bite-size pieces
  • 4 cups reduced sodium chicken broth
  • ⅔ cup sliced leeks (2 medium)
  • ½ cup peeled, chopped celeriac
  • ½ cup peeled, cubed rutabaga
  • ½ cup ¼-inch thick sliced carrots (1 medium)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅓ cup light sour cream
  • 1 tablespoon all-purpose flour
  • 3 ounces dry medium egg noodles
  • 2 tablespoons lemon juice
  • 1 tablespoon snipped fresh dill weed

Preparation

  • Prep

  • Ready In

  1. Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Cook and stir about 3 minutes or until light brown. Drain off any fat. Transfer chicken to a 3½- or 4-quart slow cooker. Add broth, leeks, celeriac, rutabaga, carrots, salt and pepper to cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 to 3 hours.
  2. In a small bowl, combine the sour cream and flour. If using low heat setting, turn to high heat setting. Stir sour cream mixture into the chicken mixture in the cooker. Gently stir in the egg noodles. Cover and cook for 20 minutes more.
  3. Just before serving stir in the lemon juice and dill weed.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 197 calories; 5 g fat(2 g sat); 1 g fiber; 17 g carbohydrates; 20 g protein; 78 mcg folate; 87 mg cholesterol; 2 g sugars; 1,933 IU vitamin A; 9 mg vitamin C; 60 mg calcium; 2 mg iron; 568 mg sodium; 511 mg potassium
  • Nutrition Bonus: Vitamin A (39% daily value), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 lean protein, 2 vegetable, ½ fat, ½ starch

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