Chicken Noodle Soup with Dill

10 Cups chicken broth, homemade or canned
3 Medium carrots, peeled & diced
1 Large stalk celery, diced
3 Tablespoons fresh ginger, minced
6 Garlic cloves, minced
4 Ounces egg noodles
1 Pound boneless, skinless chicken, cooked & chopped
3 Tablespoons fresh dill, chopped
1 Tablespoon lemon juice, or to taste

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.
02/06/08 * * * * *