Creamy Chicken Noodle Soup

By: Jan Peterson

Recipe History: This is a soup I started making while losing weight.  It is thick and creamy and doesn't taste diet! It is now a standard for me....no matter what the scale says. :)

Makes 8 servings
3 Weight Watchers Pts per serving (1 cup)


Ingredients:
1 cup of cooked chicken or 2 small chicken breasts uncooked
1/2 package of Ronzoni Whole Grain Noodles (6 ounces uncooked)
1/2 medium onion
1 celery stalk, sliced
1/2 cup frozen peas and carrots
1 can low fat cream of chicken soup
1 teas chicken bouillon
1 teas garlic salt
1/8 teas black pepper
1/2 teas dried parsley
6 cups of water

Directions:

• If using uncooked chicken, boil breasts in 2 cups water for approximately 10 minutes. Remove from pan and dice. 
• Add 4 additional cups of water to pan and bring to boil. 
• Add bouillon, celery, onion and noodles and cook 5 minutes.
• Add peas and carrots, soup and seasonings
• Add chicken back to pan
• Simmer 10-15 minutes or until noodles are cooked but not mushy

Tip: Don't overcook noodles! Add additional seasoning to your taste.  I added appx 1 teas of Seasoning salt