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Chicken Noodle Soup with Dill Recipe

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This recipe for Chicken Noodle Soup with Dill, by , is from The Jessup Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terryn (Family Recipe)
Added: Friday, February 15, 2008

Category:
Category:

Ingredients:  
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:
Directions:
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; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Personal Notes:
Personal Notes:
Cover and refrigerate for up to 2 days.

"This recipe for “grandma’s penicillin” has a long lineage. Passed from mother to daughter, friend to friend, each cook has given the recipe her own touch, resulting in a superb healing antidote to any winter chill."

 

 

 

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