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

Directions

1. Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
2. 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.
3. Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Makes 6 servings.

Per serving: 267 calories; 4 g fat ( 2 g sat , 1 g mono ); 90 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.

Nutrition Bonus: Vitamin A (104% daily value).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 vegetable, 4 lean meat