Chicken Noodle Soup with Dill

  • 10 cups chicken broth, homemade or fat-free, reduced-sodium canned
  • 3 medium carrots, peeled and diced
  • 1 large celery stalk, diced
  • 3 Tbsp. minced fresh ginger
  • 6 cloves garlic, minced
  • 3 oz. dried yolk-free egg noodles (2 cups)
  • 4 cups shredded cooked skinless chicken (about 1 lb.)
  • 3 Tbsp. chopped fresh dill
  • 1 Tbsp. lemon juice, or to taste

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.

Add noodles and chicken; continue cooking until the noodles are just tender, 8 – 10 minutes.  Stir in dill and lemon juice.