Chicken Noodle Soup

This soup was so easy to make.  Just dump all the ingredients into a large pot and cook the noodles until they’re done. The chicken is already cooked so you don’t have to mess with that. You get 4 points for one cup and it’s very filling. Ben had 2 cups for 6 points and he said that he felt very satisfied. This one was on the Weight Watcher website last week.  You won’t have to buy store bought Chicken Noodle soup in the can anymore after making this one. 😉

Servings: 8

Points Plus: 4

Ingredients from Weight Watcher’s Website
2 tsp salted butter
1 large uncooked onion(s), finely chopped
1 1/2 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
1/4 tsp black pepper
1/4 cup(s) chives, fresh, chopped (optional)


Melt butter in a large stockpot over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is soft and translucent, about 10 minutes.

Add broth and increase heat to high; bring to a boil. Stir in pasta, frozen vegetables and tomatoes; cook until pasta is done, about 7 minutes.

Stir in chicken, cheese, lemon juice, remaining 1 teaspoon salt, pepper and chives; cook 1 more minute to heat through. Yields about 1 1/2 cups soup per serving.

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