Skinny Creamy Chicken Soup

This Skinny Creamy Chicken Soup is one of our favorite winter time meals. It's so satisfying and comforting. The Italian flare it has also makes it a bit unique from other chicken soups. And the "skinny" factor is a must this time of the year {at least, for this girl it is}. And I promise this is, in fact, soup and not just a pasta. It's got lots of macaroni in it, though...just the way I like it! I guess it's a chunky skinny soup...heehee!

Warm soup belly: is there anything better? This winter is already seeming a bit chillier than our usual ones here in Texas. I find myself craving heartier soups and stews just to warm up and stay full. This one does just that...without a lot of guilt!

Skinny Creamy Chicken Soup

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Ingredients:

- 2 pounds boneless, skinless chicken breasts {raw}

- 8 cups reduced sodium chicken broth
- 1 (1 lb.) box Barilla Plus Elbow Macaroni

- 1 large onion, diced

- 2 green bell peppers, diced

- 3 stalks celery, chopped

- 1 tablespoon olive oil

- 1 tablespoon dried oregano

- 1 {28 ounce} can diced tomatoes {undrained} 

- 2 cups fat free half and half
- salt and pepper to taste

Directions:
Begin by boiling your chicken breasts in the chicken broth until cooked through {about 45 minutes}. You can add a little water to make sure they're fully submerged, if you need to {although, try not to add too much water if you can help it...you'll be using the broth again after the chicken has cooked}.
Once your chicken is cooked, remove it from the pot and set aside to cool for shredding. I like to pour the broth into a separate glass batter bowl at this point, so I can use my same pot to cook the pasta. Go ahead and fill that pot up and prepare your pasta according to package directions {I do it on the shortest amount of cooking time on the directions, and maybe even a minute less because it will also have a chance to cook a bit more once it's in the actual soup form}. I will also scoop out a cup or two of starchy pasta water to add to my soup if my broth is a little low. 
While the pasta is cooking, saute your onions, peppers, and celery in a large pot in your olive oil {I add a spray or two of nonstick spray, too} until tender. Add in oregano and cook another minute. While the vegetables and oregano are finishing up, shred or chop your chicken {whichever you prefer}.
Add the chicken, diced tomatoes {with juices}, and broth. Remove from heat and stir in half and half. Add in the drained pasta and some of the pasta water, if the soup isn't quite "soupy" enough. Add salt and pepper to taste. 

This makes a very generous amount of soup. I can generally get two days' worth of meals out of it {it's so yummy, even my kids take it to school the next day}. I've always had a hard time figuring out how much is a serving. After playing around {and dishing even amounts of soup into ten bowls}, I've worked this into 10 {1 1/2 cup} servings. You may have to eyeball it based on how thick your soup is, as to how many servings it amounts to. 

When it's split into 10 servings {1 1/2 cups each}, they are 9 Weight Watchers Points Plus per serving. Below, you'll find the extended nutritional info, as well.


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Like I said, it's definitely a thicker soup...almost a "stoop", if you will. But the combo of the Oregano and tomatoes and the half & half really make it irresistible. 

Delicious with crusty French bread...but then again, what isn't?

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