Tuesday, May 17, 2011

Chicken Soup with Dill

I am a huuuge soup eater-I don't know why, but I love tasty, hearty, and healthy soups. Eating Well's Healthy Soup and Bread Recipes has tons of recipes and tips that I am definitely in to. Here is a recipe for Chicken Noodle Soup with the surprise flavoring of dill to bring some nuances to a comforting favorite.

6 servings, about 1 1/2 cups each

Active Time: 20 minutes

Total Time: 50 minutes

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

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.

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.

Per serving: 267 calories; 4 g fat ( 2 g sat , 1 g mono ); 90 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.

Nutrition Bonus: Vitamin A (104% daily value).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 4 lean meat