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Creamy Chicken Soup

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Yes….I’m obsessed with soup!

And this creamy chicken soup is my new favorite! This is a filling, hearty soup.

Each serving is approximately 2 cups per serving and it’s 3 points for blue and purple, 5 points for green.

Click here to view your WW Personal Points and track it on your app.

I took a little extra time making this soup compared to the regular chicken noodle soup I recently made.

This creamy chicken soup was made in a Dutch oven. The other chicken noodle soup can be made in the slow cooker or Instant Pot.

I used 1 lb. of chicken tenderloins for this recipe. I started by heating up a little olive oil and then I added the chicken tenderloins.

Once the chicken was browned a little on each side I added some fresh minced garlic. I stirred that around for a minute making sure to mix it with the chicken.

Next I added the chicken broth, carrots, celery, onion, oregano, salt, pepper and a bay leaf.

I brought the soup to a boil, lowered the heat, covered it and let it simmer for 20 minutes.

After the 20 minutes was up I removed the chicken and added some orzo to the broth.

The chicken was super tender! I shredded it and added it back to the pot.

For an extra vegetable I added some spinach. I chopped it up and added it to the soup towards the end of the orzo cooking.

Now the fun part…I added some reduced fat Mexican cheese and fat free half and half. It made it creamy and delicious!

Creamy Chicken Soup

Yield: 4 servings (approximately 2 cups per serving, 3 points per serving for blue and purple, 5 points for green)

Click here to view your WW Personal Points and track it on your app.

  • 1 lb. boneless, skinless chicken tenderloins
  • 1 teaspoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 4 cups fat-free chicken broth
  • 1/2 small onion, chopped
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/2 teaspoon oregano
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup uncooked orzo
  • 1 cup chopped spinach
  • 1/4 cup fat free half and half
  • 1/4 cup reduced fat Mexican cheese, shredded
  1. Heat a dutch oven (or large pot) and add oil. Season chicken tenderloins with salt and pepper and add to pot. Brown chicken on both sides.

  2. Add the minced garlic and stir together with the chicken for one minute.

  3. Add the chicken broth, onion, celery, carrots, oregano, bay leaf, salt and pepper. Bring to a boil, reduce heat and cover. Simmer covered for 20 minutes.

  4. Remove the chicken and the bay leaf. Discard the bay leaf. Add the orzo to the pot and cook according to the time on the package.

  5. Shred the chicken then add it back to the pot. Add the chopped spinach the last minute of the orzo cooking.

  6. Stir in the Mexican cheese. Once that is melted add the half and half.

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!

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