Quick Chicken Noodle Vegetable Soup (Weight Watchers) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This soup is from an old issue of Weight Watchers Magazine. It's a core recipe or only has 3 points per serving if counting. If the broth gets a little too thick after refrigerating leftovers, add a little water to thin and reheat on stove or microwave. NOTE: Weight Watchers lists the calories per serving for this recipe to be 160 with 2 g fat which makes 3 points per serving. For some reason Zaar has the calories and fat a lot higher. I think that perhaps Zaar doesn't recognize the chicken ingredient to be skinless which would reduce the fat quantity. Ingredients:
3 (14 1/2 ounce) cans reduced-sodium chicken broth |
1/2 medium onion, finely chopped |
1 (1 lb) bag frozen mixed vegetables, i.e. broccoli-cauliflower-carrot |
2 ounces whole-wheat spaghettini, broken into 3 inch pieces (about 1 cup) |
6 ounces boneless skinless chicken breast halves, sliced into 1/2 inch pieces |
Directions:
1. Add chopped onion to broth in a large pot or Dutch oven and bring to a boil.
2. Add vegetable blend, cover and return to a boil.
3. Add spaghettini and chicken, partially cover pot, and bring to a boil.
4. Reduce heat and continue cooking at a gentle boil, stirring occasionally, until the chicken, vegetables and pasta are tender (about 5 to 7 minutes).
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