Chicken Noodle Soup with Dill

Preparation

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, 8-10 minutes. Stir in dill and lemon juice.

Tips

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 saturated fat, 1 g mono unsaturated fat); 90 mg cholesterol; 18 g carbohydrates; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium

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

Exchanges: 1 starch, 1 vegetable, 4 lean meat

Contributed by: EatingWell.com

Chicken noodle soup is undeniably a comfort food for many people, especially when they’re not feeling well. 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.