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Weight Watchers: Tasty Winter Soup Recipes

It’s the ideal time of year for soup so make sure to try out these tasty recipes from Weight Watchers!

Super-Easy Chicken Noodle Soup


2 tsp salted butter
1 big uncooked onion(s), finely chopped
1 1/2 tsp table salt, divided
64 oz reduced-sodium chicken broth
4 oz uncooked pasta, small shape just like ditalini (about 1 cup)
15 oz canned tomatoes, small cut, rinsed and drained
6 oz cooked skinless boneless chicken breast(s), chopped
10 oz frozen mixed vegetables, such as peas, corn, carrots and green beans
1 Tbsp grated Parmesan cheese
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 cup(s) chives, fresh, chopped (optional)


Melt butter in a big stockpot over medium-low heat. Include onion and 1/2 teaspoon salt; cook, stirring often, until onion is soft and translucent, around 10 minutes.

Put broth and raise heat to high; bring to a boil. Stir in pasta, frozen vegetables and tomatoes; cook until pasta is done, around 7 minutes.

Stir in chicken, lemon juice, cheese, remaining 1 teaspoon salt, pepper and chives; cook 1 more minute to heat through. Yields around 1 1/2 cups soup per serving.

Turkey Sausage, White Bean and Butternut Squash Soup


2 tsp olive oil, extra-virgin
2 big uncooked onion(s), chopped
2 tsp kosher salt, divided
1 1/4 pound(s) uncooked turkey sausage(s), Italian-variety
2 tsp minced garlic
8 cup(s) canned chicken broth
2 1/2 pound(s) uncooked butternut squash, cubed
1 Tbsp fresh sage, minced
1/4 tsp ground nutmeg
38 oz cannellini beans, rinsed and drained (two 19 oz cans)
2 tsp fresh lemon juice
2 Tbsp grated Parmesan cheese


Heat oil in a big stock pot over medium-high heat. Put onion; sprinkle with 1 teaspoon salt and sauté until softened, around 5 to 10 minutes.

Take away casings from sausages; pull sausages apart into bite-size pieces with your fingers. Put sausage to pot; cook, stirring often, until browned on all sides, around 10 minutes.

Include garlic; cook, stirring, 1 minute.

Include broth, squash, sage and nutmeg; raise heat to high and bring to a boil. Decrease heat to medium and simmer until squash is fork tende, around 10 minutes. Put beans; stir and cook until heated through, around 10 minutes more.

Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields around 1 cup soup and 1/2 teaspoon cheese per serving.