This easy chicken noodle soup recipe only takes 30 minutes to make!

We had a few days of cooler weather here in Michigan, which had me craving soup.

This easy soup recipe did the trick. Plus, it’s low in points and filling.

The Ingredients

Chicken Breast: To cut back on the cooking time I used chicken breast that was already cooked.

Leftover chicken is perfect for this recipe, which is what I used. You could also use a rotisserie chicken or bake a couple of chicken breasts.

I like using chicken breast because it’s 0 points.

Carrots, Celery, and Onion: I used 1 cup of carrots, 1 cup of celery, and 1/2 cup onion.

If you want to save time you can buy the vegetables already chopped. Most grocery stores have them available in the vegetable section.

Better Than Bouillon (roasted chicken base): I like using this more than regular chicken broth. It adds so much flavor!

You add 1 teaspoon for every 1 cup of water. It does add points to the recipe, but it’s so worth it.

Noodles: I used Acini di Pepe for this soup. They’re little ball shaped noodles. They seem so tiny at first but once they’re added to the broth they expand quite a bit.

Seasonings: I kept it pretty simple and just used garlic powder, oregano, salt, and black pepper.

Click here to track the points on your Weight Watchers app.

How to Make Thirty Minute Chicken Noodle Soup

Start by chopping the vegetables. If you have a vegetable chopper it can really save time.

Add 8 cups of hot water to a Dutch oven or large pot. I bought the Amazon Dutch oven and I absolutely love it. I’ve had it for years and it’s still in perfect condition. It comes in a variety of colors to choose from.

Also add 8 teaspoons of Better Than Bouillon (roasted chicken) to the pot. Turn the heat on high and let it come to a boil.

Add the chopped vegetables to the pot and the seasonings. Put the lid on the pot and simmer for 20 minutes.

While that cooks you want to shred the chicken.

When the 20 minutes is up add the shredded chicken and noodles. Bring the soup to a boil and cook the noodles for 9 minutes or until they are al dente.

Serving Suggestions

I’m always a fan of the soup and salad combo. Serve a low point salad with the soup for a tasty and filling meal.

Crackers or toasted bread are always good with chicken noodle soup. Just make sure to add any extra points.

This recipe makes quite a bit of soup so it’s also great for meal prep. Simply store the leftovers in an airtight container and keep in the fridge for up to 3 days.

Ingredients

8 cups water
8 teaspoons Better Than Bouillon (roasted chicken)
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup onion, chopped
2 cups boneless, skinless chicken breast, cooked and shredded
1 cup Acini di Pepe
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
Salt, to taste

Instructions

Add the water and Better Than Bouillon to a Dutch oven or large pot. Bring to a boil and stir to dissolve the bouillon.
Add the carrots, celery, onion, garlic powder, oregano, and black pepper. Reduce the heat, cover the pot, and simmer for 20 minutes.
Add the shredded chicken and pasta. Bring the soup to a boil and cook the noodles for 9 minutes or until al dente.

Here are some more Weight Watchers friendly soup recipes:

Chicken Lemon Rice Soup

Creamy Chicken Soup

Olive Garden Chicken and Gnocchi Soup (Copycat Recipe)

Fire Roasted Tomato Soup

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!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 200 meal plans that you can choose from and I post a new one each week. Click here to check them out!