NUTRITION PROFILE:
Low Calorie
| Low Carb
| Low Sodium
| Low Sat Fat
| Heart Healthy
| Healthy Weight
This recipe for “grandma’s penicillin” has a long lineage. Passed from mother to daughter, friend to friend, on to EatingWell recipe tester Deidre Senior, each cook has given the recipe her own touch, resulting in a superb healing antidote to any winter chill.
Makes 9 servings, about 1 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Easy
10 cups chicken broth, homemade or reduced-sodium canned
3 medium carrots, peeled and diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces dried egg noodles (3 cups)
4 cups shredded cooked skinless chicken (about 1 pound)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste
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; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
NUTRITION INFORMATION: Per serving: 191 calories; 4 g fat (2 g sat, 1 g mono); 64 mg cholesterol; 14 g carbohydrate; 24 g protein; 1 g fiber; 182 mg sodium.
Nutrition bonus: Vitamin A (50% daily value).
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
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