| 10 cup chicken broth reduced-sodium 3 medium Carrot dices 1 large Celery diced 3 tablespoon Fresh ginger minced 6 cloves Garlic minced 4 ounce Egg noodles whole wheat (3 cups) 4 cup Chicken breast cooked and shredded (about 1 pound – see tip) 3 tablespoon Fresh dill chopped 1 tablespoon Lemon juice or to taste |
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| Instructions 1. 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. 2. Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice. Tips & Notes 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. |
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