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

Ingredients:

• 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)

Directions:

• 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).

Enjoy!