Creamy Chicken Soup
Yield: 4 servings Click here to view your Weight Watchers points and track it on your app.
Ingredients
- 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
Instructions
- 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.
- Add the minced garlic and stir together with the chicken for one minute.
- 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.
- 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.
- Shred the chicken then add it back to the pot. Add the chopped spinach the last minute of the orzo cooking.
- Stir in the Mexican cheese. Once that is melted add the half and half.