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.
Source: EatingWell Magazine, Winter 2004
Gallery
Recipe Summary
Ingredients
Directions
Tips
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
Serving Size: about 1 1/2 cups
Per Serving:
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.
Exchanges:
1 starch, 1 vegetable, 4 lean meat
