Quick Weight Watchers Instant Pot Chicken Noodle Soup

Since cooler days are on the horizon in the upcoming months, what better time to restock the freezer? First on your freezer meal plan should be this delicious, healthy and quick Weight Watchers Instant Pot Chicken Noodle Soup. And this soup is a year round family favorite for us. It’s not unusual for my son to ask for this soup in August! Homemade soups are healthy, freezer friendly and are perfect for lunch or dinner. Oh and did I mention that this only takes 12 minutes in the Instant Pot?????

If you are going to take this Instant Pot Chicken Noodle Soup for the freezer, these 1 cup freezable soup containers work best. A while back I made the mistake of buying soup containers for the freezer that I thought would be freezer friendly. Big, messy mistake. So I can vouch that they work wonderful. And remember to leave the lids off until the soup is completely cooled. Also, leave about a 1/2″ headspace for freezing.

Oh and this recipe can be easily doubled or even tripled too.

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weight watchers Instant Pot Chicken Noodle Soup

INGREDIENTS

1 Large White Onion, Chopped Small

2 Celery Stalks, Chopped Small

4 Carrots, Peeled and Sliced in Rounds or Diagonally

Salt & White Pepper to Taste

6 Cups of Fat Free Chicken Broth

2 Cups of Cooked Skinless & Boneless Chicken Breast, Shredded or Diced

2 Cups of Cooked Egg Noodles or Whole Wheat Egg Noodles** (Keep separate)

Butter Flavored Cooking Spray

Fresh Parsley, Snipped, Optional

DIRECTIONS:

Spray the base of the Instant Pot with butter flavored vegetable spray, set on saute mode and turn on to heat. Add in 3 tablespoons of water along with the onion and cook for about 2 minutes. Now add in the celery and carrots and continue cooking for 5 minutes.
Add in the cooked chicken and the broth. Season to taste with salt and pepper.
Cover the Instant Pot and cook on the the Soup setting for 5 minutes.
Release pressure, uncover the Instant Pot and stir together well. Add in more salt and/or pepper to taste.
If serving immediately, put 1/2 cup of cooked egg noodles into 4 bowls, add soup and enjoy. Top with fresh snipped parsley, if using. If freezing, divide the cooked egg noodles among 4 containers, add soup, cool and freeze.
This makes 4 servings at 4 SP per serving on the Blue and Purple Plans. On the Green Plan, it is 5 SP per serving. **If you are on the Purple Plan and use Whole Wheat Egg Noodles instead of regular egg noodles, it is 0 SP per serving.
On the WW Personal Plan, if you chose Chicken as a 0 Point Food, each serving is 4 PP, if you chose Chicken and Whole Wheat Pasta as 0 Point Foods, each serving is 0 PP. If you did not chose Chicken as a 0 Point Food each serving is 4 PP (if using whole wheat egg noodles). If you did not chose Chicken as a 0 Point Food (and are using regular egg noodles), each serving is 6 PP.

RELATED: 29 Weight Watchers Freestyle Homemade Soup Recipes

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Delicious, Healthy & Quick Weight Watchers Instant Pot Chicken Noodle Soup

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 4

Ingredients

1 Large White Onion, Chopped Small
2 Celery Stalks, Chopped Small
4 Carrots, Peeled and Sliced in Rounds or Diagonally
Salt & White Pepper to Taste
6 Cups of Fat Free Chicken Broth
2 Cups of Cooked Skinless & Boneless Chicken Breast, Shredded or Diced
2 Cups of Cooked Egg Noodles or Whole Wheat Egg Noodles** (Keep separate)
Butter Flavored Cooking Spray
Fresh Parsley, Snipped, Optional

Instructions

Spray the base of the Instant Pot with butter flavored vegetable spray, set on saute mode and turn on to heat. Add in 3 tablespoons of water along with the onion and cook for about 2 minutes. Now add in the celery and carrots and continue cooking for 5 minutes.
Add in the cooked chicken and the broth. Season to taste with salt and pepper.
Cover the Instant Pot and cook on the the Soup setting for 5 minutes.
Release pressure, uncover the Instant Pot and stir together well. Add in more salt and/or pepper to taste.
If serving immediately, put ½ cup of cooked egg noodles into 4 bowls, add soup and enjoy. Top with fresh snipped parsley, if using. If freezing, divide the cooked egg noodles among 4 containers, add soup, cool and freeze.
This makes 4 servings at 4 SP per serving on the Blue and Purple Plans. On the Green Plan, it is 5 SP per serving. **If you are on the Purple Plan and use Whole Wheat Egg Noodles in stead of regular egg noodles, it is 0 SP per serving.
On the WW Personal Plan, if you chose Chicken as a 0 Point Food, each serving is 4 PP, if you chose Chicken and Whole Wheat Pasta as 0 Point Foods, each serving is 0 PP. If you did not chose Chicken as a 0 Point Food each serving is 4 PP (if using whole wheat egg noodles). If you did not chose Chicken as a 0 Point Food (and are using regular egg noodles), each serving is 6 PP.

Want to make this soup into a hearty meal the whole family will love? Here is the perfect answer to the question:

what should I serve with this delicious, healthy & quick weight watchers Instant Pot Chicken Noodle Soup?

You need to make these healthy, easy Cheesy Jumbo Breadsticks are the answer! And yes, these breadsticks are freezer friendly too!

weight watchers INSTANT POT CHICKEN NOODLE SOUP SUBSTITUTIONs

If you like a creamier based soup, simply add in 1/4 Cup of Fat Free Half & Half to the recipe. Doing so will not increase the SmartPoints on any plan.
Add in canned corn, peas, green beans (drained) will not affect the points value.
Add in additional chicken, vegetables or broth will not affect the points value but will stretch the recipe further.
Use up your leftover cooked Thanksgiving turkey breast by switching out the cooked chicken for cooked skinless turkey breast.
Top off the soup with chopped scallions, diced red onion, or give it some spice with diced jalapeno for no additional points.
Also, adding up to 1/4 cup of Kraft Fat Free Shredded Cheddar Cheese per 1 cup serving of soup will not affect the overall points value at all. YAY!

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