Chicken Noodle Soup with Dill

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.

READER'S COMMENT:

"I purchased a rotisserie chicken breast and removed the skin before shredding. "

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23 Reviews for Chicken Noodle Soup with Dill

09/28/2009

Anonymous

Very nice soup, its a keeper, but maybe ill add something extra next time to inhance the falvor more, i already added ground pepper when i made it which was very good.

Sherihan, Alexandria, Eg

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09/28/2009

Anonymous

This recipe is great, so basic and easy. It is just a base to so much more. I add more garlic, pepper, took out the dill and added tyme and bay leaves for a more woodsie taste. I also cooked the broth and veggies for a few hours then added the noodles just before serving.

Pruudiddy, E.P., MN

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09/28/2009

Anonymous

This soup is delicious. Old-fashioned chicken noodle -- but with a tang and twist. The lemon, ginger, garlic and dill really make it special so heap it on!

Cece, Portsmouth, NH

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09/28/2009

Anonymous

Not a big fan of this one. I found this quite bland. Looks pretty, but tastes like water. Definitely need to use homemade stock here instead of canned.

Jenny, FL

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