Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell Magazine, Winter 2004


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

about 1 1/2 cups
191 calories; protein 24.6g; carbohydrates 17.8g; dietary fiber 2.5g; sugars 2.6g; fat 2.6g; saturated fat 0.9g; cholesterol 51.8mg; vitamin a iu 5208.8IU; vitamin c 6mg; folate 25mcg; calcium 35mg; iron 1.8mg; magnesium 25.4mg; potassium 620.3mg; sodium 997.7mg; thiamin 0.1mg.

1 starch, 1 vegetable, 4 lean meat