Chicken Noodle Soup with Dill (GF/CF, Egg, Soy, Nut Free)

By sstitt

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.

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) Can substitute for GF noodles.
• 4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
• 3 tablespoons chopped fresh dill
• 1 tablespoon lemon juice, or to taste

Details

Preparation time 20mins
Cooking time 50mins
Adapted from eatingwell.com

Preparation

Step 1

Preparation
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.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.
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.

Nutrition

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.