Emilee recently shared this Lemon Chicken Noodle Soup from Scratch recipe that is delicious and a perfect cold weather soup you'll love. If you are tired of the classic chicken noodle soup recipes, then this is a fun change that everyone in your home will love!
Lemon Chicken Noodle Soup from Scratch
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We always love having a good chicken noodle soup from scratch, but sometimes, you get tired of that same old flavor profile. Adding a bit of additional seasoning and lemon makes this one of those amazing recipes that change up the menu plan while still giving you a healthy meal. Using this to follow the Weight Watchers plan is also a great idea. It's such a low point meal, you will absolutely love it!
Chicken Noodle Soup from Scratch Ingredients:
1 large boneless skinless chicken breast, cut into small pieces (approximately 8 ounces raw)
2 celery stalks, thinly sliced
1small package baby carrots, thinly sliced
2 cloves garlic, minced
1 teaspoon Montreal Steak Seasoning
64 ounces fat-free low-sodium chicken broth
12 ounces whole wheat penne pasta
1 tablespoon Parsley
Zest of 1 Lemon
Juice of 1 Lemon
3 Green Onions, thinly sliced
Salt & Pepper to taste
Directions for Chicken Noodle from Scratch
In a non-stick skillet, stir-fry the chicken until browned. You may use a bit of non-stick spray or water if needed to prevent from sticking to the pan.
Sprinkle the meat with some Montreal Steak Seasoning while cooking, for added flavor.
Pour the chicken broth & the bouillon cube into a large saucepan over medium heat.
Add the cooked chicken, celery, carrots, & garlic into the saucepan. Bring to a boil and simmer until the carrots are tender (approximately 15 minutes).
Add the pasta and cook until tender. Add parsley, lemon zest, lemon juice, and green onions.
Simmer for additional 5 minutes.
Season with salt and pepper to taste.
- 1 large boneless skinless chicken breast, cut into small pieces (approximately 8 ounces raw)
- 2 Celery stalks, thinly sliced
- 1 small pkg baby carrots, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Montreal Steak Seasoning
- 64 ounces fat-free low-sodium chicken broth
- 1 chicken bouillon cube
- 16 ounces whole wheat penne pasta
- 1 tablespoon Parsley
- Zest of 1 Lemon
- Juice of 1 Lemon
- 3 Green Onions, thinly sliced
- Salt & Pepper to taste
- In a non-stick skillet, stir-fry the chicken until browned.You may use a bit of non-stick spray or water if needed to prevent from sticking to the pan.
- Sprinkle the meat with some Montreal Steak Seasoning while cooking, for added flavor.
- Pour the chicken broth & the bouillon cube into a large saucepan over medium heat.
- Add the cooked chicken, celery, carrots, & garlic into the saucepan. Bring to a boil and simmer until the carrots are tender. This will take approximately 15 minutes.
- Add the pasta and cook until tender. Add parsley, lemon zest, lemon juice, and green onions.
- Simmer for additional 5 minutes.
- Season with salt and pepper to taste.
Makes 8 servings
2 cups per serving
5 PointsPlus
4 SmartPoints on FreeStyle Plan or Flex Plan
6 SmartPoints on the Beyond the Scale Plan
On the latest update to Weight Watchers, the fact that chicken breast and vegetables are zero points makes it so easy to enjoy a large bowl of soup with no guilt. Using low-fat or fat-free chicken broth keeps this lower point value, and of course, we opt for whole wheat pasta in this chicken noodle soup from scratch. We have heard great things about the Carba Nada brand of pasta and know if you use it, your points will be even lower.
If you are looking for more great recipes, don't forget to join our Weight Watchers Support Group on Facebook!
More Soup Recipes:
- Vegan Zero Point Crockpot Bean Soup
- Simple Vegan Potato Soup Recipe
- Chicken and Bean Instant Pot Soup Recipe
- Chicken Taco Soup Recipe
- Mexican Chicken Soup
- Unstuffed Cabbage Roll Soup
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