Ww 2 Point Chicken Noodle Soup
Savor the comforting warmth of WW 2 Point Chicken Noodle Soup, a light and hearty recipe perfect for healthy eating without sacrificing flavor. Packed with tender shredded chicken, a medley of vibrant vegetables like carrots and celery, and perfectly cooked egg noodles, this low-calorie soup is both satisfying and Weight Watchers-friendly. Infused with aromatic herbs like thyme and rosemary, and finished with a sprinkle of fresh parsley, this dish delivers robust flavor in every spoonful. Ready in just 35 minutes, it’s an easy, one-pot meal ideal for meal prepping or cozy weeknight dinners. Enjoy a wholesome bowl of this nourishing chicken noodle soup, all for just 2 Weight Watchers points per serving!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 tsp Olive oil
- 1 medium Onion, diced
- 2 medium Carrots, peeled and sliced
- 2 Celery stalks, sliced
- 2 cloves Garlic, minced
- 6 cups Low-sodium chicken broth
- 0.5 tsp Dried thyme
- 0.5 tsp Dried rosemary
- 1 Bay leaf
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 oz Egg noodles (whole wheat if desired)
- 2 tbsp Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté the vegetables for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chicken broth, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the pot. Stir to combine.
Place the chicken breasts into the pot, making sure they are submerged in the broth.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15 minutes or until the chicken is cooked through.
Carefully remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir to combine.
Add the egg noodles to the pot and cook for 6-8 minutes, or until the noodles are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove and discard the bay leaf. Stir in the fresh chopped parsley.
Serve the soup hot and enjoy!
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 2186 mg | 95% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 20.0 g | ||
| Protein | 163.1 g | 326% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 245 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2349 mg | 50% | |
*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.
