Italian Chicken Soup Directions:
- Cook the pasta according to the package directions until al dente. Drain, rinse, and set aside.
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, celery, jalapeno, and orange bell pepper. Sauté until tender.
- Add cooked chicken, chicken stock, water, diced tomatoes with their juice, dried herbs, salt, and pepper to the Dutch oven. Stir well.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Stir in the cooked pasta.
- Add unsweetened almond milk and stir to combine.
- Serve hot with optional crusty bread or rolls for dipping (not included in the points calculation).
WW Points Calculation:
- Cooked chicken (2 cups): 0 points
- Low-carb pasta (8 ounces): 8 points
- Chicken stock or broth (4 cups): 0 points
- Olive oil (2 teaspoons): 2.66 points
- Orange bell pepper (1): 0 points
- White onion (1/2): 0 points
- Celery (2 stalks): 0 points
- Petite diced tomatoes (2 cans): 0 points
- Jalapeno pepper (1): 0 points
- Unsweetened almond milk (1 cup): 1 point
- Water (1 cup): 0 points
- Salt, pepper, basil, oregano: 0 points
Total Points: 11.66
Servings: 6
Per Serving: ~2 points
Nutrition Information:
- Calories: ~250
- Fat: ~10g
- Protein: ~20g
- Carbohydrates: ~10g
- Sugar: ~4g
- Sodium: ~550mg
I'm waiting for your comments! Enjoy!
