EatingWell


What's This?
Serving size 9
Prep Time
Total Time

Ingredients

10 cup chicken broth, homemade or reduced-sodium canned3 medium carrot, peeled and diced1 large stalk celery, diced3 Tbsp minced fresh ginger6 clove garlic, minced4 oz dried egg noodles (3 cups)4 cup shredded cooked skinless chicken (about 1 pound)3 Tbsp chopped fresh dill1 Tbsp 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; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 9 Total

  • Calories 191 4%
  • Calories from fat 27 5%
  • Total Fat 3gm 22%
  • Saturated Fat 1gm 1%
  • Monounsaturated Fat 1gm 9%
  • Sodium 218mg
  • Total Carbohydrates 13gm 5%
  • Fiber 1gm
  • Protein 25gm
  • Cholesterol 65mg
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Soup, Healthy, Low Calorie, Low Fat, Chicken, Pasta, American, Easy, One-Dish, Fall, Winter

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