Chicken Noodle Soup with Dill

  • Active Time 20m
  • Total Time 50m

9 servings, about 1 cup each

This recipe for "grandma’s penicillin" has a long lineage. Passed from mother to daughter, friend to friend, on to EatingWell recipe tester Deidre Senior, each cook has given the recipe her own touch, resulting in a superb healing antidote to any winter chill.

Make Ahead Tip: Cover and refrigerate for up to 2 days.

ingredients

  • 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

directions

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

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7241

nutrition information per serving

191 calories; 3g total fat; 1g total saturated fat; 65mg cholesterol; 218mg sodium; 13g carbohydrates; 1g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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