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

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.

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