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.

Servings: 6 servings, about 1 1/2 cups each
Total Time: 50 minutes
Ease of Preparation: Easy
Health: Low Sodium, Healthy Weight, Diabetes Appropriate, Heart Healthy, Low Sat Fat, Low Carb, Low Calorie


Ingredients:

Chicken Noodle Soup with Dill
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


Steps:

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.

Nutrition: (Per serving)

Calories - 267
Carbohydrates - 18
Fat - 4
Saturated Fat - 2
Monounsaturated Fat - 1
Protein - 38
Cholesterol - 90
Dietary Fiber - 2
Potassium - 330
Sodium - 329
Nutrition Bonus - Vitamin A (104 daily value).

Cover and refrigerate for up to 2 days.

Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Related Links:

  • Honey Oat Quick Bread
  • More Healthy Soup and Bread Recipes