Chicken Noodle Soup with Dill

Ingredients

  • 10 cups chicken broth, homemade or reduced-sodium canned
  • 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

Directions

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.

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