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Add a photoChicken 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.
Ingredientes
- 10 cups reduced-sodium chicken broth
- 3 medium carrots, diced
- 1 large stalk celery, diced
- 3 tablespoons minced fresh ginger
- 6 cloves garlic, minced
- 4 ounces whole-wheat egg noodles, (3 cups)
- 4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
- 3 tablespoons chopped fresh dill
- 1 tablespoon lemon juice, or to taste
- On the side:
- Whole-wheat toast (1 slice)
- Mozzarella cheese (1 oz., part skim)
- The EatingWell Diet House Salad
- Other main: Coconut-Lime Chicken & Snow Peas
- Chicken Noodle Soup with Dill
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 563g | |
| Recipe makes 6 servings | |
| Calories 173 | |
| Calories from Fat 21 | 12% |
| Total Fat 2.35g | 3% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 63mg | 21% |
| Sodium 871mg | 36% |
| Potassium 716mg | 20% |
| Total Carbs 7.43g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.77g | 1% |
| Protein 28.97g | 46% |
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