|
|
Weight Watchers Recipes |
Crockpot Chicken Soup |
6 Points Per Serving |
1 tablespoon vegetable oil 1 pound boneless skinless chicken breast halves -- cut into 1" pieces 1 medium stalk celery -- chopped (1/2 cup) 1 medium onion -- chopped (1/2 cup) 2 cloves garlic -- finely chopped 1 1/2 cups baby carrots -- quartered 1 tablespoon chicken bouillon granules 1 teaspoon dried thyme leaves 49 1/2 ounces ready-to-serve chicken broth 1 cup frozen green peas 1 cup fine egg noodles Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned. Mix all ingredients except peas and noodles in 3-1/2 to 4 quart Crock-Pot slow cooker. Cover and cook on low heat setting 6-1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center. Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender. Serves 4 Per Serving: 315 Calories; 9g Fat; 34g Protein; 24g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 1868 mg Sodium. |