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
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.
Haven't tried our mouthwatering gourmet food, yet? CLICK HERE to get a FREE SAMPLE. To stay up to date with the latest articles and tips from Blue Ribbon Foods, please connect with us on Twitter and Facebook!