ingredients
10    cups   reduced-sodium chicken broth
3      medium carrots, diced
1      large stalk celery, diced
3    tablespoons   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    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; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Tips:
Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 267, Fat, total (g) 4, chol. (mg) 90, sat. fat (g) 2, carb. (g) 18, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 38, vit. A (IU) 5053.38, sodium (mg) 329, Potassium (mg) 330, Vegetables () 1, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet