Homemade Chicken Noodle Soup


  • 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, uncooked
  • 4 cups shredded cooked skinless chicken breast, (about 1 pound)
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice, or to taste

PreparationChicken Noodle Soup; Comfort Food Without the Guilt

  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 to 10 minutes. Stir in dill and lemon juice.

Nutrition Facts 


Calories: 567

Total fat:  12g

Saturated fat: 2g

Cholesterol: 55mg

Sodium:  119mgmg

Carbohydrates:  83g

Fiber:  6g

Sugar: 5

Protein: 29 g