Quick Chicken Noodle Vegetable Soup Weight Watchers Recipes

SUPER-EASY CHICKEN NOODLE SOUP

Super-Easy Chicken Noodle Soup image

What's more comforting than a cup of chicken noodle soup? In this recipe, we make making that warm, hearty soup for the whole family easy-all in just one pot, and in around half an hour. It's great for a take-to-work lunch or your child's lunchbox, too. Pick up some frozen vegetables, a box of pasta, chicken breasts, chicken broth, and a few more bits and pieces, and get started on this easy take on a family favorite.

Time 32m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 tsp Salted butter
1 large Uncooked onion(s) finely chopped
1.5 tsp Table salt divided
64 oz Reduced-sodium chicken broth
4 oz Uncooked pasta small shape such as ditalini (about 1 cup)
10 oz Frozen mixed vegetables such as peas, carrots, corn and green beans
15 oz Canned tomatoes petite cut, rinsed and drained
6 oz Cooked skinless boneless chicken breast(s) chopped
1 Tbsp Grated Parmesan cheese
2 tsp Fresh lemon juice
0.25 tsp Black pepper
0.25 cup(s) Chives fresh, chopped (optional)

Steps:

Melt the butter in a large stockpot over medium-low heat. Add the onion and 1/2 teaspoon salt; cook, stirring often, until the onion is soft and translucent, about 10 minutes.
Add the broth and increase the heat to high; bring to a boil. Stir in the pasta, frozen vegetables, and tomatoes; cook until the pasta is done, about 7 minutes.
Stir in the chicken, cheese, lemon juice, remaining 1 teaspoon salt, pepper, and chives; cook for 1 more minute to heat through.
Serving size: about 1 1/2 cups soup

Nutrition Facts : Calories 74 kcal

QUICK CHICKEN NOODLE VEGETABLE SOUP (WEIGHT WATCHERS)

Quick Chicken Noodle Vegetable Soup (Weight Watchers) image

This soup is from an old issue of Weight Watchers Magazine. It's a core recipe or only has 3 points per serving if counting. If the broth gets a little too thick after refrigerating leftovers, add a little water to thin and reheat on stove or microwave. NOTE: Weight Watchers lists the calories per serving for this recipe to be 160 with 2 g fat which makes 3 points per serving. For some reason Zaar has the calories and fat a lot higher. I think that perhaps Zaar doesn't recognize the chicken ingredient to be skinless which would reduce the fat quantity.

Provided by Dreamer in Ontario

Categories Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 (14 1/2 ounce) cans reduced-sodium chicken broth
1/2 medium onion, finely chopped
1 (1 lb) bag frozen mixed vegetables, i.e. broccoli-cauliflower-carrot
2 ounces whole-wheat spaghettini, broken into 3 inch pieces (about 1 cup)
6 ounces boneless skinless chicken breast halves, sliced into 1/2 inch pieces

Steps:

Add chopped onion to broth in a large pot or Dutch oven and bring to a boil.
Add vegetable blend, cover and return to a boil.
Add spaghettini and chicken, partially cover pot, and bring to a boil.
Reduce heat and continue cooking at a gentle boil, stirring occasionally, until the chicken, vegetables and pasta are tender (about 5 to 7 minutes).

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