Chicken Noodle Soup with Dill Recipe

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Chicken noodle soup is undeniably comfort food for many people (especially when they're not feeling well) and this version gets a healthful update. Whole-wheat egg noodles add fiber and nutrients and reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have it.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $2.31 view details
  • 10 cups reduced-sodium chicken broth
  • 3 medium carrots, diced
  • 1 large stalk celery, diced
  • 3 tablespoons minced fresh ginger
  • 6 cloves garlic, minced
  • 4 ounces whole-wheat egg noodles, (3 cups)
  • 4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice, or to taste
  • On the side:
  • Whole-wheat toast (1 slice)
  • Mozzarella cheese (1 oz., part skim)
  • The EatingWell Diet House Salad
  • Other main: Coconut-Lime Chicken & Snow Peas
  • Chicken Noodle Soup with Dill

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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 563g
Recipe makes 6 servings
Calories 173  
Calories from Fat 21 12%
Total Fat 2.35g 3%
Saturated Fat 0.69g 3%
Trans Fat 0.03g  
Cholesterol 63mg 21%
Sodium 871mg 36%
Potassium 716mg 20%
Total Carbs 7.43g 2%
Dietary Fiber 2.8g 9%
Sugars 1.77g 1%
Protein 28.97g 46%
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