I aso doubled the veggies and garlic. Used whole-wheat rotini. Hope it cures my sick husband!
Chicken Noodle Soup with Dill
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.
27 Reviews for Chicken Noodle Soup with Dill
This is a great chicken noodle soup. The heavy ginger and dill flavors give it an extra kick. It has a very strong flavor.
This soup is almost perfect as is - just some minimal modifications. I used a rotisserie chicken, upped the garlic, and doubled up on the veggies. I use the full amount of dill and added a bit more lemon juice (about one whole small lemon worth). Top with some fresh shaved asiago cheese to "ground" the soup and it is perfection!
I have been making this soup for years and it has truly become a family staple comfort food. I always double the veggies and add a bit more garlic. Other than that, it is perfect! The smell of the ginger and garlic cooking is almost as comforting as the finished product. I will pass this recipe on to keep in the family for years to come!
I made this soup the other day and loved it! I'm a huge fan of the flavor of dill, so when I saw this recipe I had to try!
The only change I made to the recipe was I put diced tomatoes and extra celery in the soup instead of having carrots in it. I did this because I can't stand the taste of carrots.
I was unsure of how tomatoes would taste in chicken noodle soup, but I was more than pleased with the results! I don't think I'll be preparing this type of soup with out them, for now on!
I would highly recommend this addition to anyone!
I froze the extra so I can keep enjoying the rest of this fantastic recipe!