Chicken Noodle Soup With Dill - cooking recipe

Ingredients

10 cups chicken broth, homemade or 10 cups reduced-sodium broth, canned
3 medium carrots, peeled and diced
1 stalk celery, diced
3 tablespoons fresh ginger, minced
6 garlic cloves, minced
4 ounces dried egg noodles (3 cups)
4 cups skinless chicken, cooked, shredded (about 1 lb)
3 tablespoons fresh dill, chopped
1 tablespoon lemon juice (to taste)

Preparation

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, 20 minutes.
Add noodles and chicken. Continue cooking until the noodles are just tender, 8-10 minutes. Stir in dill and lemon juice.