Chicken NOodle soup recipe?

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chicken soup?Chicken NOodle soup recipe?
leave out the salt and noodlesChicken NOodle soup recipe?
Chicken Noodle Soup with Dill





Makes 9 servings, about 1 cup each





Ingredients





10 cups 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.





Cover and refrigerate for up to 2 days.








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.