Chicken Noodle Soup with Dill

From EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

READER'S COMMENT:

"I make this soup again and again. Delicious. This year for Passover, I substituted matzo balls for noodles and served for Passover. Huge hit! Lina, Seattle, WA "

6 servings, about 1 1/2 cups each

Active Time: 20 minutes

Total Time: 50 minutes

Nutrition Profile

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.

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.

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.

Nutrition Bonus: Vitamin A (104% daily value).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 4 lean meat