• Chicken Noodle Soup with Dill

    1 vote
    Prep time:
    Cook time:
    Servings: 6
    by Wendy Saxena-Smith
    139 recipes
    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.


    • 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


    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.

    Similar Recipes

    Leave a review or comment