WW Chicken Vegetables Rice Soup
A simple, slim and delicious steamy meal-in-a-bowl that's sure to satisfy.
- 6 cups chicken broth
- 2 large carrots, peeled and sliced
- 1 medium onion, roughly chopped
- 2 tsp olive oil
- 1 can petite diced tomatoes
- 2 cups broccoli
- 12 ounces shredded cooked lean chicken (or turkey)
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 2 stalks celery, sliced
- 1-1 tbsp Salt & pepper to taste
- 1/3 cup long grain white rice
- 2 c cauliflower
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Place the chicken broth and diced tomatoes in a saucepan and heat until boiling.
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Meanwhile, heat the oil in a Dutch oven, or soup, pot over medium-high heat.
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Add the onion, carrots and celery and stir them together with a wooden spoon. Cook for around 10 minutes, partially covered, until the onion is golden and carrot has begun to soften.
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Add the basil and thyme and stir until fragrant, about 1 minute.
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Add the cooked chicken or turkey, broccoli, cauliflower, rice and boiling broth mixture. Give the soup a stir and bring to a boil.
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Reduce heat to low and simmer, partially covered, until the vegetables and rice are tender, 15 to 20 minutes.
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Turn off the heat. Taste and add salt and pepper to taste before serving.
Recipe Notes
Serving size: about 2 cups
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
3 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
Nutritional Info:
Amount Per Serving (1 /6th recipe, about 2 cups)
Calories 215Calories from Fat 45
% Daily Value*
Fat 5g8%Carbohydrates 18g6%Fiber 3g12%Protein 24g48%
Percent Daily Values are based on a 2000 calorie diet.
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