Ww 2 Point Chicken Noodle Soup Food

WW 2 POINT CHICKEN NOODLE SOUP

Steps:

• Cut chicken into bite size pieces.
• Sauté in a bit of cooking spray.
• Heat broth, pasta, herbs, carrots, celery, and salt and pepper together.
• Add chicken.
• Simmer until noodles are tender.
• Season to taste.

QUICK CHICKEN NOODLE VEGETABLE SOUP (WEIGHT WATCHERS)

Steps:

• Add chopped onion to broth in a large pot or Dutch oven and bring to a boil.
• Add vegetable blend, cover and return to a boil.
• Add spaghettini and chicken, partially cover pot, and bring to a boil.
• Reduce heat and continue cooking at a gentle boil, stirring occasionally, until the chicken, vegetables and pasta are tender (about 5 to 7 minutes).

WW SOUTHWESTERN CHICKEN SOUP

Steps:

• 1. Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
• 2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
• 3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
• 4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
• 5. Serving size: 1¾ cups soup with 2 slices avocado.
• Notes.
• Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.

WW 7 POINT CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven top 350 degrees. Spray a 2 quart high sided baking dish with nonstick spray.
• cook the noodles per package directions drain and set aside.
• meanwhile, whisk the flour and 1/2 cup of the broth in a small bowl until the flour dissolves.
• Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 3 minute Stir in the milk and the remaining 1/2 cup broth; bring the mixture to a simmer. Whisk in the flour mixture; cook stirring constantly, until the sauce bubbles and thicknes, about 3 minute Stir in the mustard and tarragon.
• Mix the peas and chicken in with sauce.
• pour noodles into baking dish then top with sauce mixture. Stir the mixture together then top with cheese.
• Bake Until bubbling and golden brown abour 40 minute.
• Let stand for 5 min then serve.

WW CHICKEN TORTILLA SOUP WITHOUT THE TORTILLAS

Steps:

• Saute the chicken breasts for 3 minutes in a skillet with some non-fat cooking spray if needed.
• Add the onions, garlic and bell pepper and saute for 5 minutes.
• Transfer to a large saucepan and add the chicken stock, salsa, chicken stock cube, cayenne, cumin and corn.
• Simmer over a low heat for 30 minutes.
• Serve hot and enjoy!