Quick Chicken Noodle Vegetable Soup Weight Watchers
Warm, comforting, and ready in just 35 minutes, this Quick Chicken Noodle Vegetable Soup is a Weight Watchers-friendly take on a timeless classic. Packed with lean chicken breast, whole-grain egg noodles, and a medley of vibrant vegetables like carrots, celery, and spinach, it’s a nourishing choice that doesn’t skimp on flavor. Made with low-sodium chicken broth and seasoned with fragrant dried herbs like thyme and parsley, this soup is light yet satisfying. Perfect for busy weeknights, this one-pot wonder keeps things simple with minimal prep and cleanup, offering six hearty servings that fit seamlessly into your healthy lifestyle. Don’t forget the fresh parsley garnish for an added touch of brightness!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 pound Boneless, skinless chicken breast
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Yellow onion, diced
- 2 Garlic cloves, minced
- 2 Carrots, peeled and diced
- 2 Celery stalks, diced
- 6 cups Low-sodium chicken broth
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried parsley
- 2 cups Egg noodles (whole grain, if possible)
- 1 cup Frozen peas
- 2 cups Fresh spinach leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breast with salt and black pepper, then add it to the pot. Cook for 3-4 minutes on each side, until lightly browned. Remove chicken from the pot and set aside.
In the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes, until the vegetables begin to soften.
Pour in the low-sodium chicken broth and add dried thyme and dried parsley. Bring the mixture to a gentle boil.
While the broth is heating, shred or dice the cooked chicken into bite-sized pieces. Return the chicken to the pot.
Add the egg noodles to the pot and cook for 7-8 minutes, or until the noodles are tender.
Stir in the frozen peas and fresh spinach leaves. Let simmer for an additional 2 minutes, until the spinach wilts and the peas are heated through.
Taste and adjust seasoning with additional salt and black pepper, if necessary.
Divide the soup into bowls and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 37.9 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 415 mg | 32% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3493 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
