14 Sep Chicken Noodle Soup
CHICKEN NOODLE SOUP
- 2 tsp vegetable oil
- 1 lb boneless skinless, chicken breasts, cut into ½-inch cubes
- 5 cups reduced sodium chicken broth (fat free)
- 5 oz dry no yolk whole grain egg noodles (preferably whole grain)
- 2 ½ cups chopped carrots
- 2 ½ cups frozen baby peas
- 1 tbsp finely chopped fresh parsley
- 1/4 tsp pepper
In a stockpot or Dutch oven, heat 2 teaspoons oil over medium-high heat; add chicken and sauté until cooked through and no pink remains. Transfer chicken to a cutting board; cool slightly then shred using two forks; set aside.
In same pot, add broth, noodles and carrots; cook for about 5 minutes. Add peas and chicken. Simmer until heated through and noodles are al dente. Stir in parsley and pepper.
WW Freestyle™ SmartPoints® value 3*
*The Freestyle™ SmartPoints® values for these recipes were calculated by Inmyel and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® registered trademark.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2017.
Nutrition information and SmartPoints® values do not include any optional ingredients. Both should be considered approximate.