Chicken Noodle Soup With Dill
(Serves 10)- 10 cups chicken broth, homemade or reduced-sodium canned
- 3 medium carrots, peeled and diced
- 1 large stalk celery, diced
- 3 tablespoons minced fresh ginger
- 6 cloves garlic, minced
- 1/2 cup dried egg noodles
- 4 cups shredded, cooked, skinless chicken
- 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 tender, about 20 minutes.
- Add noodles and chicken; continue cooking until the noodles are just tender, 8-10 minutes.
- Stir in lemon juice and dill and serve.
"Good Old Home Cooking," aired during the week of February 11, 2008.
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