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Cook Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:6Yield:6 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:6Yield:6 servings, about 1 1/2 cups each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:6 servings, about 1 1/2 cups each
Yield:
6 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients10cupsreduced-sodium chicken broth3medium carrots, diced1 large stalk celery, diced3tablespoonsminced fresh ginger6clovesgarlic, minced4 ounces whole-wheat egg noodles, (3 cups)4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)3tablespoonschopped fresh dill1tablespoonlemon juice, or to taste
Cook Mode(Keep screen awake)
Ingredients
10cupsreduced-sodium chicken broth
3medium carrots, diced
1 large stalk celery, diced
3tablespoonsminced fresh ginger
6clovesgarlic, minced
4 ounces whole-wheat egg noodles, (3 cups)
4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
3tablespoonschopped fresh dill
1tablespoonlemon juice, or to taste
DirectionsBring 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; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.TipsMake Ahead Tip: 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.Originally appeared: EatingWell Magazine, Winter 2004
Directions
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; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.TipsMake Ahead Tip: 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.
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; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Tips
Make Ahead Tip: 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.
Originally appeared: EatingWell Magazine, Winter 2004
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Nutrition Facts(per serving)191Calories3gFat18gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
