Chicken Noodle Soup with Dill

By kelsa94

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; see Tip)
• 3 tablespoons chopped fresh dill
• 1 tablespoon lemon juice, or to taste

Details

Servings 10
Preparation time 20mins
Cooking time 50mins
Adapted from recipe.com

Preparation

Step 1

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:
1. 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.

2. MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.