Weight Watchers Recipes

Weight Watchers Chicken Garlic Soup


  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 bay leaf
  • 2 cups kale or spinach, chopped
  • Juice of 1 lemon
  • Fresh parsley, chopped (for garnish)


  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
  2. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
  3. Pour in the chicken broth, add shredded chicken, dried thyme, dried rosemary, dried oregano, salt, pepper, and the bay leaf. Stir to combine.
  4. Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.
  5. Add chopped kale or spinach to the soup and simmer until the greens are wilted.
  6. Stir in the lemon juice and taste the soup. Adjust the seasoning if necessary.
  7. Discard the bay leaf before serving.
  8. Ladle the soup into bowls and garnish with fresh parsley.

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