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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Noodle Soup with Dill Recipe

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This recipe for Chicken Noodle Soup with Dill is from The Jessup Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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