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Chicken Noodle Soup with Dill

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 if you have it.

Prep time: 20 minutes
Total time: 50 minutes

  • 10 cups reduced-sodium chicken broth
  • 3 medium carrots, diced
  • 1 large stalk celery, diced
  • 3 tablespoons minced fresh ginger
  • 6 garlic cloves, minced
  • 4 ounces whole-wheat egg noodles (3 cups)
  • 4 cups shredded skinless chicken breast (about 1 pound; see note below)
  • 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.

Notes:  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.

Nutrition:  Serves 6
Per serving: 191 calories; 3g fat; 18g carbs; 25g protein; 2g fiber; 998mg sodium; 621mg potassium
Diabetic exchanges:  1 starch, 1 vegetable, 3 lean meat

Recipe from EatingWell