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Chicken Noodle Soup

Ingredients:Chicken Noodle Soup

10 cups organic reduced-sodium chicken broth (or use homemade)

3 medium carrots, diced

1 large stalk celery, diced

3 tablespoons minced fresh ginger

6 cloves garlic, minced

3 cups egg noodles

4 Blue Ribbon Foods boneless, skinless chicken breasts

3 tablespoons chopped fresh dill

1 tablespoon lemon juice

Directions:

1.  Add chicken breast to saucepan and cover with water. Boil for approximately 15-20 minutes or until pink no longer remains in the middle. Set aside, allow to cool and then shred.

2.  Bring broth to a boil and add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are 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.

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