Ingredients
10 cup chicken broth, homemade or reduced-sodium canned
3 medium carrot, peeled and diced
1 large stalk celery, diced
3 Tbsp minced fresh ginger
6 clove garlic, minced
4 oz dried egg noodles (3 cups)
4 cup shredded cooked skinless chicken (about 1 pound)
3 Tbsp chopped fresh dill
1 Tbsp lemon juice, or to taste
3 medium carrot, peeled and diced
1 large stalk celery, diced
3 Tbsp minced fresh ginger
6 clove garlic, minced
4 oz dried egg noodles (3 cups)
4 cup shredded cooked skinless chicken (about 1 pound)
3 Tbsp chopped fresh dill
1 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.
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.
