Chicken Noodle Soup With Dill |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 9 |
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The recipe for Grandma's penicillin has a long lineage. Passed from Mother to daughter, friend to friend, each cook has given the recipe her own special touch, resulting in a superb healing antidote to any winter chill!! This recipe came from : Eating Well Magazine Ingredients:
10 cups chicken broth, homemade or 10 cups reduced-sodium broth, canned |
3 medium carrots, peeled and diced |
1 stalk celery, diced |
3 tablespoons fresh ginger, minced |
6 garlic cloves, minced |
4 ounces dried egg noodles (3 cups) |
4 cups skinless chicken, cooked, shredded (about 1 lb) |
3 tablespoons fresh dill, chopped |
1 tablespoon lemon juice (to taste) |
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, 20 minutes.
2. Add noodles and chicken. Continue cooking until the noodles are just tender, 8-10 minutes. Stir in dill and lemon juice.
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