Easy and healthy Chicken Noodle Soup


  • 2 tsp salted butter
  • 1 large uncooked onion
  • 1 1/2 tsp table salt
  • 64 oz reduced-sodium chicken broth
  • 4 oz uncooked pasta, I used shells (about 1 cup)
  • 10 oz frozen mixed vegetables, such as peas, carrots, corn and green beans
  • 15 oz canned tomatoes, petite cut, rinsed and drained
  • 6 oz cooked skinless, boneless chicken breast(s), chopped
  • 1 Tbsp grated Parmesan cheese
  • 2 tsp fresh lemon juice
  • 1/4 tsp black pepper

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Check out these adorable matryoshka measuring cups. Now, back to the recipe.


Chop your large onion. Then, melt the butter in a large pot over medium-low heat. Add the onions you just chopped and add the salt; cook, stirring often, until onion is soft and translucent, about 10 minutes.


Next, add in the broth and increase the heat to high then bring it to a boil.

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Stir in the pasta, frozen vegetables and tomatoes. Then, cook until pasta is done for about 7 minutes.


Stir in the chicken, cheese, lemon juice (freshly squeezed), pepper and chives; cook 1 more minute to heat through.


Each serving is about 1 1/2 cups!


Oh yeah, here is what Arnold was doing the whole time I was cooking, in different locations of course! Isn't he the cutest!? He's a silly one.

Anyways, I got the recipe from Weight Watchers. You can of course tweak a few of the ingredients such as substituting fresh veggies for the frozen veggies. Either way I thought it was absolutely delicious.

Servings: 8
Serving size: 1 1/2 cup per serving

So, will you try this?
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