-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
4 cups shredded cooked skinless chicken
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste

-Cooking Directions

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

Yield: 9 servings