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
- 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.
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