I think a lot of us grew up on Campbell’s chicken noodle soup! My weight watchers chicken noodle soup is 100 times better if you ask me! 

Homemade chicken noodle soup is a classic recipe when you aren’t feeling well–but this recipe is so tasty the family will be asking for it no matter how they are feeling. 

I love to use the slow cooker for this chicken noodle soup. Low heat in the crock pot prevents the chicken breast from drying out. And crock pot chicken noodle soup is super easy to make. 

If you are a new reader of the blog, my general philosophy is that you should use the weight watchers plan (or any plan really) that works best for you. 

I know that many of my readers use classic ww plans, and so I try to include ww points from several of the most popular older programs. In the recipe card, I include the point total for the PP plan, the blue plan, the green plan, and the purple plan. The easiest way to get the most up-to-date points is just to use the WW app.

Below, I’ll show you how to make a delicious low-point chicken noodle soup. And if you are wondering what to do with your holiday leftovers–be sure to check out the variations section below.

Why you should try this weight watchers chicken noodle soup recipe 

• This is a healthy chicken noodle soup recipe. It is super low in points. It comes in at just 0-2 ww points per serving depending on your favorite plan. (You can find all the nutritional information in the recipe card) 
• This crock pot chicken noodle soup recipe is a 1 pot meal. It is easy to make ahead of time and clean-up is simple. 
• This chicken noodle soup is delicious! It’s perfect for the whole family. 

WW chicken noodle soup Ingredients

• 24 oz raw skinless boneless chicken breast
• 2 cups chopped carrots I used fresh, frozen is fine
• 1.5 cups chopped celery
• 1 cup diced yellow onion
• 6 cups chicken broth
• 3/4 cup water
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/4 tsp black pepper
• Pinch of salt
• 2 bay leaves
• 2 cups 170g rotini pasta (see picture below for what I used)
• Chopped fresh parsley

How to make weight watchers chicken noodle soup (step by step) 

1. Plug in your crockpot and set to low
2. Place your chicken breast, carrots, celery, onion, broth, water and seasonings in and cook on low for approx 6-7 hours. 
3. Remove chicken and shred.
4. Turn slow cooker to high and add in your pasta and chopped parsley, cook for 10-15 minutes until noodles are soft, add shredded chicken and stir. Remove from heat and serve (do not leave on heat or your pasta will cook too much.)

WW Chicken Noodle Soup Variations/Substitutions

1. Choose your own noodles-I used rotini pasta and I think it’s a good choice. But you can definitely feel free to use whatever dried pasta you have in the pantry. 
   • • • Egg noodles are a classic for chicken noodle soup, and it’s a good choice with this recipe. Just make sure to input your noodles into the WW app to make sure you get the most up to date points. 
     • If you are making this soup for young kid, pick a fun shape for the pasta–it’s a good way to trick them into thinking it’s not healthy ;-). 
     • There are also zero point noodles out there. You could try those noodles in this recipe to reduce the points even further. Let know down in the comments if you’ve had any luck with zero point noodles.
2. Leftover turkey noodle soup variant–wondering what to do with that leftover holiday turkey? You can substitute the cooked turkey for the chicken in this recipe. As long as you use the turkey breast the points should be the same as this recipe. If you use dark meat, it will add some points. The easiest way to check is just to drop it into your ww app. You can also read what weight watchers has to say about ww points in poultry here. 
3. Rotisserie chicken noodle soup–you can also substitute shredded rotisserie chicken for the chicken breast. Just make sure to remove the skin, and try to use the breast meat to keep the points low. 
4. Instant pot chicken noodle soup–you can easily use your instant pot for this recipe also. Just saute the onion in the instant pot, then add the rest of the ingredients and cook on high until the chicken breast is cooked, then remove the chicken breast and shred, add the noodles and boil until the noodles are cooked.
5. Add your favorite vegetables–in this version of the recipe I have the classic chicken noodle soup vegetables (carrots and celery) but you can definitely throw more veggies in this recipe. Green beans and spinach will both do really well in this chicken broth.

Tips and Tricks for making weight watchers chicken soup 

• Makes fourteen 1-cup servings at 2 ww points on the old freestyle program per serving. 
• This ww chicken noodle soup will freeze well. The ideal time to freeze is before the noodles go in. When you reheat the soup, cook the noodles in the broth right before serving. 
• This isn’t as big of an issue in the crock pot on low heat, but if you are trying to make this soup on the stove top, make sure to keep an eye on the chicken breast. When it reaches an internal temperature of 165 degrees you want to pull it out of the broth to keep it from overcooking. 
• Make sure to keep an eye on the soup once the noodles go in. If you leave the heat on once the noodles are cooked, the pasta will get overcooked.

Related recipes 

• 27 Delicious Weight Watchers Soups 
• Buffalo chicken soup
• Chicken pot pie soup
• Chicken taco soup

Slow cooker chicken noodle soup

Drizzle

0-2PP, 2SP blue, green, 2SP purple, per serving

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 7 hrs

Total Time 7 hrs 10 mins

Course Soup

Servings 14

Ingredients

  

1x2x3x

• 24 oz raw skinless boneless chicken breast
• 2 cups chopped carrots I used fresh, frozen is fine
• 1.5 cups chopped celery
• 1 cup diced yellow onion
• 6 cups chicken broth
• 3/4 cup water
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/4 tsp black pepper
• Pinch of salt
• 2 bay leaves
• 2 cups 170g rotini pasta (picture shown for what I used)
• Chopped fresh parsley

Instructions

 

• Plug in your crockpot and set to low
• Place your chicken breast, carrots, celery, onion, broth, water and seasonings in and cook on low for approx 6-7 hours. Remove chicken and shred.
• Turn slow cooker to high and add in your pasta and chopped parsley, cook for 10-15 minutes until noodles are soft, add shredded chicken and stir. Remove from heat and serve *do not leave on heat or your pasta will cook too much.
• Makes 14- 1 cup servings at 2 freestyle smart points per serving, soup will freeze well.

Notes

Personal Points- 0-2 depending on your 0PP foods 

Freestyle SP- (Blue & purple) 2 using WW recipe builder *Swap out whole wheat pasta for the white and soup is 0SP on purple
Smart points- (green) 2 using SP calculator
Points plus- 2 using PP calculator
Nutritional info per serving (incl all veggies) Calories.. 129..Fat 1.6g..Sat fat 0.4g...Carbs 10.9g..Fiber 2g..Sugar 1.8g..Protein 14.3g using My Fitness Pal
*SP & PP values determined before adding the veggies in the nutri info

Tried this recipe?Let us know how it was!