January delivers some of the coldest temperatures of the year, and this year one of the worst flu seasons on record, but you can stay warm with the right meal. After a long winter workout or a day filled with sledding and snow angels, there is nothing better than a bowl of hot chicken soup to warm you down to the bones. Our friends at the American Council on Exercise provide a healthy twist to this cold weather favorite which we wanted to share. Click this link to see the full recipe from EatingWell.com and the American Council on Exercise or keep reading!
Chicken Noodle Soup with Dill
- 10 cups reduced-sodium chicken broth
- 3 medium carrots, diced
- 1 large stalk celery, diced
- 3 tablespoon 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 tablespoon chopped fresh dill
Step 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.
Step 2: Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Nutrition Information (per serving)
Calories: 267, carbohydrates: 18 g, fat: 4 g, protein: 38 g