Categories: Fall, November2011, Soups, Winter, chicken, healthy
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
Directions
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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.
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Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.