Chicken Noodle Soup With Dill Recipes

CHICKEN NOODLE SOUP WITH DILL

Chicken Noodle Soup with Dill image

Chicken noodle soup is undeniably comfort food for many people (especially when they're not feeling well) and this version gets a healthful update. Whole-wheat egg noodles add fiber and nutrients and reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have it.

Provided by Deidre Senior

Categories Healthy Chicken Noodle Soup Recipes

Time 50m

Number Of Ingredients 9

Ingredients

10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles, (3 cups)
4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste

Steps:

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; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Nutrition Facts : Calories 191 calories, Carbohydrate 17.8 g, Cholesterol 51.8 mg, Fat 2.6 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 0.9 g, Sodium 997.7 mg, Sugar 2.6 g

DILL CHICKEN SOUP

Dill Chicken Soup image

I could eat soup for every meal of the day, all year long. I particularly like dill and spinach-they add a brightness to this light and healthy soup. -Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
2 medium carrots, chopped
1 small onion, coarsely chopped
2 garlic cloves, minced
1/2 cup uncooked whole wheat orzo pasta
1-1/2 cups coarsely shredded rotisserie chicken
6 cups reduced-sodium chicken broth
1-1/2 cups frozen peas (about 6 ounces)
8 ounces fresh baby spinach (about 10 cups)
2 tablespoons chopped fresh dill or 1 tablespoon dill weed
2 tablespoons lemon juice
Coarsely ground pepper, optional

Steps:

In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 681mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

CHICKEN NOODLE SOUP WITH DILL

Chicken Noodle Soup With Dill image

The 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 special touch, resulting in a superb healing antidote to any winter chill!! This recipe came from : Eating Well Magazine

Provided by Chef mariajane

Categories Clear Soup

Time 30m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

10 cups chicken broth, homemade or 10 cups reduced-sodium broth, canned
3 medium carrots, peeled and diced
1 stalk celery, diced
3 tablespoons fresh ginger, minced
6 garlic cloves, minced
4 ounces dried egg noodles (3 cups)
4 cups skinless chicken, cooked, shredded (about 1 lb)
3 tablespoons fresh dill, chopped
1 tablespoon lemon juice (to taste)

Steps:

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, 20 minutes.
Add noodles and chicken. Continue cooking until the noodles are just tender, 8-10 minutes. Stir in dill and lemon juice.

Nutrition Facts : Calories 208, Fat 4.4, SaturatedFat 1.2, Cholesterol 63.5, Sodium 915, Carbohydrate 13.3, Fiber 1.1, Sugar 2.1, Protein 26.9

CHICKEN NOODLE SOUP

Chicken Noodle Soup image

There's nothing more comforting than a bowl of fresh chicken noodle soup. A sprinkling of dill and parsley, just before serving, adds a touch of brightness to this crowd-pleasing lunch or dinner.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 3 1/4 quarts

Number Of Ingredients 7

Ingredients

3 quarts Homemade Chicken Stock
3 carrots, cut into 1/8-inch-thick rounds
Salt and freshly ground black pepper
8 ounces medium egg noodles
Cooked chicken meat, shredded
1/4 cup chopped fresh dill, or 1 tablespoon dried dill
1/4 cup fresh flat-leaf parsley

Steps:

Remove the chilled chicken stock from the refrigerator. Use a spoon to remove the layer of fat that has formed at the top, and discard. Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.
Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.

CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL

Chicken Noodle Soup With Carrots, Parsnips and Dill image

This is a variation on my family's favorite chicken soup that I have already posted here. Lots of carrots and parsnips give it more of a sweet savor. The parsley actually balances the sweetness, though. To balance this effect, use the optional parsley, which is just slightly bitter. Sometimes I also add a diced turnip if I have one. For the noodles, I like to use tagliolini nests, which you can usually find in the imported pasta section. I prefer a thin noodle for this soup, but you can certainly use whatever is your preference.

Provided by JackieOhNo

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 cups low sodium chicken broth
1 onion, chopped
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 split chicken breast
1 cup noodles (about 2 ounces)
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley

Steps:

In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.

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