This Chicken Noodle Soup can be made in the Instant Pot or slow cooker!
Both ways are easy!
Most of the points in this recipe come from the noodles. I used 6 oz. of egg noodles. That was 17 points total for the noodles.
I used no yolk egg noodles. If you use a different type of noodle you will want to doublecheck the points.
It’s 4 points per serving for blue and purple, 5 points per serving for green. Each serving is approximately 2 cups, so they’re good sized servings.
Green is a little higher in points because chicken isn’t 0 points for green.
This chicken noodle soup is also great for meal prep. I think chicken noodle soup is even better the next day.
The noodles absorb the liquid and seasonings. They’re just so full of flavor the next day!
Recipes like chicken noodle soup tend to have a lot of the same ingredients. The basics like onion, carrots and celery.
I also like to add grated Parmesan cheese at the end. It gives the soup an extra kick of flavor. Kraft Parmesan cheese works great for this.
It only adds 2 points to the recipe. If you choose to leave it out it won’t change the total points per serving. So if you’re trying to save points it’s not even worth it. But if you don’t like Parmesan cheese you can definitely leave it out.
Chicken noodle soup is one soup I never get sick of. I’m definitely a soup lover and could eat it every day….even in the summer!
Yield: 6 servings (4 points per serving for blue and purple, 5 points per serving for green)
- 1 lb.. boneless, skinless chicken breast
- 1 teaspoon butter
- 1 yellow onion, chopped
- 1 cup celery, sliced
- 1 cup carrots, sliced
- 3 cloves garlic, minced
- 8 cups fat-free chicken broth
- 1 teaspoon oregano
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 oz. egg noodles
- 2 tablespoons grated Parmesan cheese
Turn the Instant Pot to sauté. Once heated add the butter, onions, celery and carrots. Cook for 2 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Turn the Instant Pot off.
Add the chicken to the Instant Pot, then the chicken broth, oregano, bay leaf, salt and pepper.
Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 8 minutes.
When the time is up let the pressure manually release for 5 minutes, then release the pressure and remove the lid.
Remove the chicken from the Instant Pot and shred it. Also remove the bay leaf.
Turn the Instant Pot to sauté and add the noodles. Cook according to the directions on the box.
Turn Instant Pot off and add the chicken back in. Stir in the Parmesan cheese then serve.
Melt butter in a frying pan then add onion, celery and carrots. Cook for 2 minutes stirring occasionally. Add the garlic and cook 1 more minute. Pour into the slow cooker.
Add chicken to the slow cooker, then the chicken broth, oregano, bay leaf, salt and pepper.
Cook on low 4 hours.
At the end of the 4 hours boil water and cook the noodles according to the directions on the box.
Remove the bay leaf and discard it. Remove the chicken and shred it. Add the chicken back to the slow cooker.
Drain the noodles and add them to the slow cooker. Stir in the Parmesan cheese and serve.
Here are some more low point soup recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!