Ww Chicken Soup
Warm, comforting, and packed with wholesome goodness, this WW Chicken Soup is a light and flavorful recipe perfect for a cozy weeknight dinner or meal prep. Made with tender shredded chicken breasts, nutrient-rich vegetables like carrots, celery, and zucchini, and seasoned with aromatic herbs like thyme and parsley, this low-sodium soup is as nutritious as it is delicious. A splash of fresh lemon juice ties everything together, adding a bright, zesty finish. Ready in just 50 minutes and featuring minimal prep, this hearty soup is ideal for those following a health-conscious meal plan or seeking a satisfying yet low-calorie dish. Serve piping hot and enjoy the cozy embrace of this Weight Watchers-friendly chicken soup, perfect for any season!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, chopped
- 3 cloves garlic cloves, minced
- 8 cups chicken broth, low-sodium
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium zucchini, diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then sear them in the pot for 3-4 minutes per side, until lightly golden. Remove and set aside.
In the same pot, add the diced onion, sliced carrots, and chopped celery. Sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth and add the dried thyme, dried parsley, bay leaf, salt, and pepper. Bring to a simmer.
Return the chicken breasts to the pot. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Remove the chicken breasts and shred them with two forks. Discard the bay leaf.
Add the shredded chicken back to the pot along with the diced zucchini. Simmer for an additional 5-7 minutes until the zucchini is tender.
Turn off the heat and stir in the fresh parsley and lemon juice. Adjust seasoning if necessary.
Serve hot, garnished with more fresh parsley if desired. Enjoy your healthy and delicious WW chicken soup!
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3931 mg | 171% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.7 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2734 mg | 58% | |
*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.
