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Healthy Eating Chicken Noodle Soup with Dill

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Ingredients Method

Ingredients
  

  • 10 cups 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 cups Chicken breast cooked and shredded about 1 pound - see tip
  • 3 tablespoon Fresh dill chopped
  • 1 tablespoon Lemon juice or to taste

Method
 

  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.
  3. Tips & Notes
  4. Make Ahead Tip: Cover and refrigerate for up to 2 days.
  5. 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.