CHICKEN SOUP WITH DILL RECIPES

CHICKEN NOODLE SOUP WITH DILL RECIPE - EATINGWELL

Chicken Noodle Soup with Dill Recipe - EatingWell image

Chicken noodle soup is undeniably comfort food for many people (especially when they're not feeling well) and 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.

Provided by Deidre Senior

Categories Healthy Chicken Noodle Soup Recipes

Total Time 50 minutes

Number Of Ingredients 9

Ingredients

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

Steps:

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

Nutrition Facts : Calories 191 calories, CarbohydrateContent 17.8 g, CholesterolContent 51.8 mg, FatContent 2.6 g, FiberContent 2.5 g, ProteinContent 24.6 g, SaturatedFatContent 0.9 g, SodiumContent 997.7 mg, SugarContent 2.6 g

CHICKEN DILL SOUP - MIDWEST LIVING

Chicken Dill Soup - Midwest Living image

Cathy Schneider of DeKalb, Illinois, shared her family-favorite recipe for a chicken soup that has just enough twists to keep it interesting: sweet potato, green beans, brown rice and fresh-tasting dill. (If you prefer less dill flavor, just reduce the amount. The soup will still be delicious.)

Provided by Midwest Living

Categories Food

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 11 1/2 cups

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast, cut in 1-inch cubes
1 tablespoon vegetable oil
2 quarts chicken broth (8 cups)
½ cup uncooked brown rice
2 cups peeled and diced sweet potato
1?½ cups thinly sliced carrot
1 cup frozen cut green beans
1 cup chopped green onion
1 tablespoon dried dill weed
Salt-free seasoning (such as Mrs. Dash®)
Salt
Ground black pepper

Steps:

In a 4- to 6-quart Dutch oven, brown the chicken in hot vegetable oil over medium heat until no longer pink. Remove from Dutch oven; set aside.
Add chicken broth to Dutch oven, bring to boiling. Add brown rice. Reduce heat and simmer, covered, 10 minutes.
Add sweet potato and simmer, covered, 10 minutes.
Add browned chicken, carrot and green beans and simmer, covered, 10 minutes.
Add green onions and dillweed. Simmer, covered, 10 minutes or until vegetables and rice are tender. Season to taste with salt free seasoning, salt, and pepper.

Nutrition Facts : Calories 158 calories, CarbohydrateContent 21 g, CholesterolContent 29 mg, FatContent 4 g, ProteinContent 11 g, SodiumContent 1005 mg, SugarContent 4 g

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