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Receta Chicken Noodle Soup with Dill
by Wendy Saxena-Smith

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.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

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

  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.