Ww Chicken Soup Food

SUPER-EASY CHICKEN NOODLE SOUP

Steps:

• Melt the butter in a large stockpot over medium-low heat. Add the onion and 1/2 teaspoon salt; cook, stirring often, until the onion is soft and translucent, about 10 minutes.
• Add the broth and increase the heat to high; bring to a boil. Stir in the pasta, frozen vegetables, and tomatoes; cook until the pasta is done, about 7 minutes.
• Stir in the chicken, cheese, lemon juice, remaining 1 teaspoon salt, pepper, and chives; cook for 1 more minute to heat through.
• Serving size: about 1 1/2 cups soup

SOUTHWESTERN CHICKEN SOUP

Steps:

• Heat 1 tsp 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.
• 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.
• 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.
• Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
• Serving size: 1¾ cups soup with 2 slices avocado

CHICKEN, VEGETABLE AND ORZO SOUP

Steps:

• In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.
• Add carrots, fennel and orzo; bring to a boil.
• Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.
• Stir in chicken; cook until heated through.
• Remove pot from heat; stir in lemon juice and dill.
• Yields about 1 1/4 cups per serving.

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.

WEIGHT WATCHERS EASIEST TORTILLA CHICKEN SOUP

Steps:

• Heat the oil in a large nonstick saucepan over medium-high heat.
• Add the onion, bell pepper and garlic; cook, stirring frequently, until softened and lightly browned, about 5 minutes.
• Add the broth, tomatoes, corn and chili seasoning mix; bring to a boil over high heat.
• Add the chicken and cilantro or parsley.
• Reduce the heat and simmer until heated through, about 2 minutes.
• Serve with tortilla chips.

WEIGHT WATCHERS SOUTHWESTERN CHICKEN SOUP

Steps:

• 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 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.

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!