Lemon Ginger Chicken Noodle Soup
1 pound chicken breasts
10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stalk celery, diced
2 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste
Place chicken breast in pan with water to cover and bring to boil.
Cover, reduce to low and simmer 10-12 minutes until chicken is cooked.
While chicken is cooking, get large pot and add broth, carrots, celery, ginger, garlic and cook over medium heat until vegetables are tender, 20 minutes.
Add noodles and shredded or cut-up chicken and simmer 8-10 more minutes.
Stir in dill and lemon juice.
Nutrition per 1 1/2 cups: 267 calories, 4 g fat, 2 g saturated fat, 18 g carbohydrates, 38 g protein, 2 g fiber, 329 mg sodium.