Chicken Noodle Soup with Dill
Most versions of chicken noodle soup aren’t in dire need of a makeover, though we did come across one with heavy cream and a cup of Parmesan when we were researching this book. It is however undeniably comfort food for many (especially sick) people and so we had to include it. And we were able to give it a little makeover—whole-wheat egg noodles as opposed to regular add fiber and nutrients and the reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have
Serves 6 Prep Time 20 min Total Time 50 min.
10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stal celery, diced
3 tablespoon 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 tablespoon 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.
Serving: Per serving
Dietary Fiber: 2g
Saturated Fat: 2g
Monounsaturated Fat: 1g
Exchanges: 1 starch, 1 vegetable, 4 lean meat
Carbohydrate Servings: 1
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