Chicken Noodle Soup with Dill

(Ashley Pollock)

6 cups chicken broth
3 medium carrots, diced
1-2 large stalks celery, diced
1/8 tsp ground ginger
3 cloves garlic, minced
4 ounces whole-wheat egg noodles
2 cups shredded cooked skinless chicken breast
1/2 tsp dill weed
1 Tbsp
lemon juice, or to taste

Bring broth to a boil in a large pot. 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.

My Cooking Tips

For the chicken broth, I use bouillon cubes. The kind I get, it is two cups water to one bouillon cube, so three cubes and six cups water for this recipe. The cubes dissolve as the water temperature goes up. Once boiling, then start adding the other ingredients.

I like to make sure I have plenty of carrots - yum!

When "measuring" the chicken, I just kind of eyeball it. As long as it's close. We generally cook two chicken breasts (they're from Costco so they're a good size) and this seems to be enough. I also eye the noodles. I look at how many ounces the bag of noodles is and put in what I think is 4 oz. But if it looks like it needs more or less, I adjust. Really, this is my theory with all the ingredients, but the above amounts are what I have found to work.