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Calories: 340 •
This is really just like chicken soup with more of an Italian twist. If you have never made chicken soup with a whole chicken before, I promise it's not any more preparation than if you used just chicken breasts pieces. It's really simple to put together and makes an extremely nutritious and delicious dinner you can prepare on the weekend, and reheat during the week. I prefer using a whole chicken because the bones give the broth a very good flavor. Plus the dark meat is so tender I love it in soup.
It's best if you let it simmer for about 2 hours. So plan ahead with that inactive cook time in mind.
I almost always have home-made breadsticks in the freezer and they are perfect for dipping in this stew. And shaved parmesan cheese is amazing on this.
Nutrition facts and WW SmartPoints excludes breadsticks or parmesan cheese. Although chicken breast is zero SmartPoints on Blue and Purple, there is dark-meat in this recipe, and the soup is cooked with the skin on the chicken. You can double-check the SmartPoints for this recipe using the WW Recipe Builder in the WW app. When the soup is chilled overnight in the refrigerator, you can skim the fat from the top of the broth before re-heating. I know this will reduce the amount of fat in the recipe, but I am unsure of the exact SmartPoints value so I estimated it to be 6 SmartPoints per bowl.