Weight Watchers Chicken Vegetable Rice Soup is a light and nutritious meal that’s perfect for anyone looking to stay on track with their health goals while still enjoying a flavorful dish. The soup is packed with lean protein from chicken, a variety of colorful vegetables like carrots, celery, and zucchini, and healthy whole grains from brown or white rice. This combination creates a filling, yet low-calorie meal that provides a good balance of fiber, vitamins, and minerals.
The recipe is designed to be simple and straightforward, with minimal prep time and easy-to-find ingredients. The chicken breast is cooked first to add a rich flavor to the soup base, while the vegetables are sautéed to enhance their natural sweetness before simmering in a savory, low-sodium chicken broth. The addition of peas and rice gives the soup a hearty texture, making it feel like a complete meal without weighing you down.
For those following the Weight Watchers program, this soup can be adjusted to fit various plans by swapping ingredients or controlling portion sizes. The use of chicken breast, minimal oil, and low-sodium broth makes it a great option for a zero-point meal. The soup’s versatility also means it can be made in advance and stored for later, making it a convenient choice for busy days or meal prepping.
Overall, this Chicken Vegetable Rice Soup is not only satisfying and nourishing but also incredibly adaptable, allowing you to modify the recipe based on what you have on hand or your personal taste preferences. It’s a great option for those looking to enjoy a comforting, healthy meal without compromising on flavor or nutrition.
weight-watchers-chicken-vegetable-rice-soup-recipe
Ingredients:
- 1 lb boneless, skinless chicken breast (or thighs), cubed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup frozen peas
- 1 cup cooked brown rice (or white rice)
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (optional, depending on your preference)
- 1 bay leaf
- 1 tablespoon olive oil
Instructions:
- Cook the Chicken:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook for about 5-7 minutes, until browned and cooked through. Remove the chicken from the pot and set it aside.
- Sauté Vegetables:
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
- Add Broth and Seasonings:
- Add the chicken broth, diced tomatoes (if using), thyme, parsley, salt, and pepper to the pot. Stir to combine.
- Simmer:
- Bring the soup to a boil, then reduce the heat to low. Add the zucchini, peas, and cooked rice. Return the cooked chicken to the pot as well. Add the bay leaf.
- Let the soup simmer for 20-25 minutes, until the vegetables are tender and the flavors have melded together.
- Serve:
- Remove the bay leaf and adjust seasoning to taste. Serve the soup hot.
Weight Watchers Points:
This recipe is low in calories and can be adjusted for specific WW plans by calculating the points based on the exact ingredients used. Generally, the soup would be considered a zero-point option if you use chicken breast, low-sodium broth, and minimal oil.
