Sunday, May 20, 2012

Creamy Chicken Noodle Soup for Weight Watchers

If you need a quick, low point lunch or dinner , try making this easy  chicken noodle soup.  It's tasty and the cream of chicken soup adds a satisfying creaminess to the broth. Sometimes I make it when I have leftover cooked spaghetti or noodles, or cooked chicken breast, which saves several steps:

Creamy Chicken Noodle Soup

Makes 8 - 1 cup servings
WW pts+ per serving: 3

  • 1/2 cup frozen Peas and Carrots
  • 1/2 cup uncooked celery, sliced
  • 1/2 medium onion, chopped
  • 1 can low-fat cream of chicken soup
  • 1 teas. garlic salt
  • 1/8 teas. black pepper
  • 1 cup sliced chicken breast
  • 6 cups water
  • 6 oz. noodles (1/2 of 12 oz box or 3 cups cooked)
  • Add large chicken breast or 4-5 chicken tenders to 2 cups water and simmer until tender.  
  • Remove chicken from pan and cube.
  • Add 4 additional cups of water  to broth in pot and bring to boil. (if using leftover chicken add 5 teaspoons chicken bouillon to water)
  • Add noodles, soup, celery, onion, peas and carrots and cook 5 minutes.
  • Return cubed, cooked chicken back to pot. 
  • Add salt and pepper to taste and simmer on low for 15 - 20 minutes until veggies and noodles are done (not mushy).

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