Creamy Chicken Noodle Soup Is A Weight Watchers Classic

This creamy chicken pasta soup is a hearty and comforting meal is inspired by an old family recipe. Traditional healing chicken soup goes to another level with the addition of mashed potatoes and cream. 

The rest of the ingredients are basically the same as traditional chicken soup: onions, carrots, leeks, peas, pasta, corn, chicken, and broth. Here we use two cups of skim milk, a bit of cornstarch, and a grated potato, which will make it extra creamy.

Why You Should Try Creamy Chicken Noodle Soup

If you want a soup that’s even more comforting than traditional chicken soup, try this creamy chicken soup. It might have a few more Weight Watchers points, but it’s well worth it for the approaching winter days. 

The best part is that this soup can be stored in the freezer for a couple of weeks, and the result when reheated is just as pleasant. There’s nothing better than coming home exhausted and knowing you have food that just needs to be warmed up.

Additionally, you can prepare this soup quickly in just one pot, and it doesn’t require much care when chopping the vegetables. The ingredients are economical, in terms of money and Weight Watchers points. And if your heart is aching, a cup of healthy soup is always better than ice cream.

Preparation time: 20 minutes

Cooking time: 35 minutes

Servings: 6

Serving size: 1 ½ cups (375 ml)

4 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

• 1 teaspoon olive oil (5 ml)
• 1 medium onion, finely chopped (1 cup / 150 g)
• 3 garlic cloves, minced (1 tablespoon / 9 g)
• 1 leek, white and light green parts only, thinly sliced (1 cup / 100 g)
• 2 medium carrots, one grated and one sliced into rounds (1 cup / 128 g)
• 1 medium potato, grated (1 cup / 150 g)
• 1 can whole kernel corn (15 Oz / 350 g)
• 1 can sweet peas (15 Oz / 350 g)
• 1 cup uncooked small pasta shapes (100 g)
• 2 large chicken breasts, diced (1 pound / 450 g)
• 4 cups low-sodium chicken broth (1liter)
• 2 cups skim milk (480 ml)
• 2 tablespoons cornstarch (16 g)
• Salt and pepper to taste

Instructions:

1. Saute the aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, and sliced leek. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add the veggies: Add the grated carrot and grated potato to the pot. Stir well to combine with the other vegetables and cook for an additional 2-3 minutes. The grated vegetables will help create a creamy texture in the soup.
3. Add the chicken: Add the diced chicken breast to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on the outside. It doesn’t need to be fully cooked at this point.
4. Add the broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes. This will allow the flavors to meld and the chicken to cook through.
5. Add the pasta: Add the sliced carrot rounds and the uncooked pasta to the pot. Stir well and let the soup simmer for another 8-10 minutes, or until the pasta is al dente and the carrots are tender.
6. Make a slurry: In a separate bowl, whisk together the skim milk and cornstarch until smooth. This will thicken the soup without adding extra fat.
7. Thicken the soup: Slowly pour the milk and cornstarch mixture into the pot with the corn kernels and peas, stirring constantly to prevent lumps from forming. Increase the heat to medium and cook for an additional 3-5 minutes, or until the soup has thickened to your desired consistency.
8. Taste and adjust: Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the chicken broth may already contain some salt, so add gradually to avoid over-salting.
9. Let it stand: Remove the pot from the heat and let it stand for 5 minutes before serving.
10. Garnish and serve: Ladle the creamy pasta chicken soup into bowls and serve hot. You can garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese if desired.

Enjoy your comforting and creamy pasta chicken soup! This recipe is perfect for cold days or when you need a nurturing meal. Remember, you can store leftovers in the refrigerator for up to 3 days or freeze for up to 2 weeks for future meals.

Variations and Substitutions

1. I often make this soup with turkey. The best part is that you can use leftovers, even mashed potatoes instead of grated potatoes. As I mentioned above, this is my rescue soup for when I’m sad, exhausted, or sick.
2. One variation I always enjoy in chicken soup is adding tiny pieces of pumpkin. These break down during cooking, making the broth thicker and more yellow, which I find incredibly appetizing.
3. Additionally, you can add veggies like green beans, broccoli, and other vegetables you like. A bag of frozen vegetables like those from Green Giant can also come in handy in a pinch. I often add a few mint leaves to this soup; they give it a fresh touch, and I prefer it even more than cilantro.

Tips and Tricks for Making Creamy Chicken Soup

1. Boost flavor: If your chicken broth lacks flavor, I suggest cooking it a bit longer. This allows the broth to concentrate, making it much tastier. It also makes the chicken and vegetables a bit more tender, which is very pleasant.
2. Thicker soup: To thicken the soup a bit more, add some cornstarch diluted in a quarter cup of water at the end of cooking.
3. Adding the milk: Add the milk only at the end of cooking; remember not to overcook the dairy.
4. Homemade broth: If possible, use homemade broth; it’s much better.