There is nothing quite as comforting as chicken soup: it's soothing, warming, and simply scrumptious. You don't need all day to make a pot of this restorative soup; this recipe comes together in under an hour.
Whole-wheat egg noodles make it a healthy variation, while minced ginger and dill add a delightful freshness. To check out the recipe for this classic soup, read more.
From Eating Well
Ingredients
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)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste
Directions
- 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.
Serves 6.
NUTRITION INFORMATION: Per serving: 267 calories; 4 g fat (2 g sat, 1 g mono); 90 mg cholesterol; 18 g carbohydrate; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.
Nutrition bonus: Vitamin A (104% daily value).
1 Carbohydrate Serving
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Notify Jeans
I grew up in a simple kitchen so forgive my silly question: What exactly is a dutch oven and can this be done in a regular big ol' soup pot?
1Yes a dutch oven is a big ol soup pot...Same thing just fancy words.
2BTW, just in case you were wondering, a dutch oven is usually cast iron, so it can go on the stove or in the oven. It has a lid that fits well. But no reason you can't just use a regular pot.
3I'll eat anything that has dill in it.
4Ooh this sounds good, I'm going to make this for dinner tonight.
5Nice touch using the whole wheat noodles.
6This would be amazing in this cold slushy snow weather today...
7Post New Comment
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