Photo Credit: Drizzle Me Skinny.
This creamy chicken pasta soup combines the timeless comfort of traditional chicken soup with a rich, velvety twist. The addition of mashed potatoes and cream, paired with hearty vegetables and tender chicken, makes it the perfect meal for chilly days. It’s easy to prepare in just one pot, with budget-friendly ingredients that fit into a Weight Watchers plan at just 4 points per serving. Plus, it’s freezer-friendly, so you’ll always have a warm, satisfying option ready to enjoy. Whether you’re craving nostalgia or just a cozy dinner, this soup has you covered!
Get The Recipe Here: Weight Watchers Creamy Chicken Noodle Soup
Ingredients for Weight Watchers Creamy Chicken Noodle Soup
Photo Credit: Drizzle Me Skinny.
Here’s what you’ll need for this hearty soup: 1 teaspoon olive oil (5 ml) to sauté 1 medium onion, finely chopped (1 cup / 150 g), along with 3 garlic cloves, minced (1 tablespoon / 9 g), and 1 leek, thinly sliced (1 cup / 100 g). Add 2 medium carrots (one grated, one sliced into rounds, 1 cup / 128 g) and 1 medium grated potato (1 cup / 150 g) for thickness. Stir in 1 can whole kernel corn (15 oz / 350 g), 1 can sweet peas (15 oz / 350 g), and 1 cup uncooked small pasta shapes (100 g). Combine with 2 large chicken breasts, diced (1 pound / 450 g), 4 cups low-sodium chicken broth (1 liter), and 2 cups skim milk (480 ml) thickened with 2 tablespoons cornstarch (16 g). Season with salt and pepper to taste.
Sauté the Aromatics and Vegetables
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Heat olive oil in a large pot over medium heat. Add onion, garlic, and leek, sautéing for 5 minutes until softened. Then, stir in grated carrot and potato, cooking for an additional 2-3 minutes.
Cook the Chicken Add Broth and Simmer
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Add diced chicken breast to the pot and cook for 5-7 minutes until lightly browned, stirring occasionally. Pour in chicken broth, bring to a boil, then reduce heat to low and simmer for 10 minutes to cook the chicken through.
Add Pasta and Carrots
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Add sliced carrot rounds and uncooked pasta to the pot. Let the soup simmer for 8-10 minutes, until pasta is al dente and carrots are tender.
Make a Slurry and Thicken the Soup
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Whisk together skim milk and cornstarch until smooth. Slowly add to the pot, stirring constantly. Cook for 3-5 minutes, increasing heat to medium, until the soup thickens to your desired consistency.
Final Touches and Serve
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Taste the soup and adjust seasoning with salt and pepper as needed. Remove from heat and let it stand for 5 minutes. Ladle into bowls and garnish with fresh herbs or grated Parmesan, if desired.
Variations and Substitutions
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This soup is versatile, and I often make it with turkey, using leftovers like mashed potatoes instead of grated potatoes. It’s my go-to when I’m feeling sad, exhausted, or sick. A variation I love is adding tiny pieces of pumpkin, which break down during cooking to thicken the broth and give it a more appetizing yellow color. You can also include veggies like green beans, broccoli, or any others you enjoy, and frozen vegetable mixes, like those from Green Giant, work great in a pinch. For a fresh touch, I add a few mint leaves, which I prefer over cilantro.
Tips and Tricks
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For a flavorful and creamy chicken soup, cook the chicken broth longer to concentrate the flavors and tenderize the chicken and vegetables. To thicken the soup, add a cornstarch slurry at the end of cooking. Always add milk at the end to prevent overcooking the dairy, and for the best taste, use homemade broth if possible.
Get The Recipe Here: Weight Watchers Creamy Chicken Noodle Soup
