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  • 9servings
  • 50minutes
  • 191calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B12, C
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 cup(s) chicken broth , homemade or reduced-sodium canned

  2. 3 medium carrots , peeled and diced

  3. 1 large stalk celery , diced

  4. 3 tablespoon(s) minced fresh ginger

  5. 6 clove(s) garlic , minced

  6. 4 ounce(s) dried egg noodles (3 cups)

  7. 4 cup(s) shredded cooked skinless chicken (about 1 pound)

  8. 3 tablespoon(s) chopped fresh dill

  9. 1 tablespoon(s) lemon juice , or to taste

Instructions Jump to Ingredients ↑

  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; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

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