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

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. http://www.foodnetwork.com/recipes/eating-well/chicken-noodle-soup-with…