Super-Easy Chicken Noodle Soup

2 tsp. butter
1 large onion, finely chopped
1 1/2 tsp. salt
64 oz. (8 cups) low-sodium chicken broth
4 oz. (about 1 generous cup) small-shaped uncooked pasta, such as ditalini
10 oz. frozen mixed vegetables
1 (14 1/2 oz.) can diced tomatoes, drained and rinsed
6 oz. cooked skinless boneless chicken breast, chopped into bite-sized pieces
1 Tbsp. grated Parmesan cheese
2 tsp. fresh lemon juice
freshly ground black pepper
1/4 cup chives, chopped (optional)

Melt butter in a large pot over medium-low heat. Add onion and 1/2 tsp. salt. Cook, stirring often, until onion is soft, about 10 minutes.

Add broth and increase heat to high; bring to a boil. Stir in pasta, frozen vegetables and drained tomatoes; cook until pasta is done, about 7 minutes.

Stir in chicken, cheese, lemon juice, remaining 1 tsp. salt, pepper and chives. Cook 1 more minute to heat through.

Serves 8, about 1 1/2 cups soup per serving.
WW Freestyle Points per serving: 2