A classic chicken soup recipe that boasts only 267 total calories. Chicken soup has also acquired the reputation of a folk remedy for colds and flu’s, and in many countries is considered a classic comfort food.

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

1. Bring broth to a boil in a Dutch oven.

2. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.

3. 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.

Makes 6 servings, about 1 1/2 cups each. 

Recipe and photo courtesy of:

Jamieson, Patricia, The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) (Hardcover). Vermont: The Countryman Press, a division of W.W. Norton & Co., Inc., 2004.

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