Chicken Noodle Soup with Dill

Makes 9 servings, about 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

10 cups chicken broth, homemade or reduced-sodium canned
3 medium carrots, peeled and diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces dried egg noodles (3 cups)
4 cups shredded cooked skinless chicken (about 1 pound)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste

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; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

NUTRITION INFORMATION: Per serving: 191 calories; 4 g fat (2 g sat, 1 g mono); 64 mg cholesterol; 14 g carbohydrate; 24 g protein; 1 g fiber; 182 mg sodium.

Nutrition bonus: Vitamin A (50% daily value).

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

http://www.eatingwell.com/recipes/chicken_noodle_soup.html

I agree.
It's so cold today.
If I weren't making beef stew in my slow cooker:flowerforyou: , I would definitely make this today.

~Joanna

I'm sure you can.
There are only 2 steps.

~Joanna:flowerforyou: