Chicken Veggie Noodle Soup - WW

By á-178825

8 servings. Weight watchers recipe. 1 c is 98 calories & 1 smart point.

Ingredients

• 1 lb boneless skinless chicken breasts, halved
• 1/4 t each salt & black pepper
• 6 c reduced sodium chicken broth
• 1/2 c chopped carrots
• 1/2 c chopped celery
• 1/2 c chopped onion
• 2 t chopped garlic
• 2 t Italian seasoning
• 1/2 t onion powder
• 1/4 t dried thyme
• 2 bay leaves
• 14 oz (2 med) zucchini
• Optional seasonings: add'l salt & pepper to taste

Preparation

Step 1

Place chicken in slow cooker & season with salt & pepper. Add all remaining ingredients except zucchini. Mix well.

Cover & cook on high for 3-4 hrs or on low for 7-8 hrs, until chicken is fully cooked & veggies are softened.

Meanwhile using a spiral vegetable slicer, cut zucchini into spaghetti like noodles. (If you don't have a spiral veggie slicer, peel zucchini into super thin strips, rotating zucchini the zucchini after each strip.). Roughly chop for shorter noodles.

If cooking on high heat, decrease heat to low. Remove & discard bay leaves. Transfer chicken to Lg bowl. Shred chicken with two forks--one to hold the chicken in place & the other to scrape across & shred it. Return to the slow cooker.

Stir in zucchini noodles, re-cover & cook for 10 min. Until noodles have slightly softened.