Super-Easy Chicken Noodle Soup

by Anne Bennett on February 12, 2018

Here’s a soup that anyone can make. And I mean anyone. You say you can’t boil water? No problem, you can make this soup.  With leftover rotisserie chicken (every non-cook’s go-to dinner),  you’re already halfway there.  Add a few pantry staples — frozen mixed vegetables, canned chicken broth and diced tomatoes — and soup’s on!

The recipe comes from Weight Watchers and features two of the WW Freestyle program’s new ZERO Point foods: chicken breasts and mixed vegetables including peas and corn. But wait! There’s more! Each serving of this pasta-filled potage is only 2 Points.

I’ve posted fancier soup recipes on hungry poodle, but I recommend making this lightning-fast, soul-warming soup whenever you’re tired of cooking or just plain tired period. It makes enough for dinner the first night and lunches for several days. Is it delicious? Take a look at the picture — pasta, chicken, veggies. What’s not to love?

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

print recipe only

Related Posts with Thumbnails

{ 1 comment… read it below or add one }

Amy Walters February 14, 2018 at 9:02 pm

Hi Anne, I am going to be making some soup meals to freeze to give to a friend whose husband is going through a difficult cancer treatment for the next month. I am not much of a cook so this easy
Chicken Noodle Soup looks like it would be great. And isn’t Chicken Soup medicinal?
I am wondering about freezing it with the cooked noodles and Parmesan cheese in it. Should those be left out and added to the rest of the soup when thawed? Any other tips I should know about make ahead frozen meals? My friend is also watching her gluten (although not obsessively). Is there gluten free pasta that you know of?
Thanks for your blog. You make it easy to eat healthy! Amy

Leave a Comment

Previous post: