Chicken Noodle Soup with Dill
Comfort food for the soul! Warm up on those cold days with this scrumptious twist to your ordinary chicken noodle soup. This simple fiber and nutrient packed meal is sure to bring comfort to whatever may ail you.
• 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
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.
6 servings, about 1 1/2 cups each
Active Time: 20 minutes Total Time: 50 minutes
Per serving: 267 calories; 4 g fat (2 g sat, 1 g mono); 90 mg cholesterol;
18 g carbohydrates; 0 g added sugars; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.
Nutrition Bonus: Vitamin A (104% daily value).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 4 lean meat
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.
Recipe from EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004)