Chicken Noodle Soup with Dill
This recipe for “grandma’s penicillin” has a long lineage. Recipe tester Deidre Senior brought it to the office for two colleagues suffering from colds. But Deidre first tasted the soup when her friend Sarah made it; Sarah got it from Bobbi who learned it from Bobbi’s mother, Miriam. Each has tweaked the recipe, resulting in a superb healing antidote to any winter chill.
10 cups chicken broth, reduced-sodium canned or homemade
3 medium carrots, peeled and diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces dried egg noodles (3 cups)
4 cups shredded cooked skinless chicken (about 1 pound)
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; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Makes 9 servings, about 1 cup each.
191 calories per serving; 4 g total fat (2 g sat, 1 g mono); 64 mg cholesterol; 14 g carbohydrate; 24 g protein; 1 g fiber; 176 mg sodium.