Updates have been made: This recipe is now zero WW FreeStyle Smart Points per serving! Yay!

I got the inspiration for this Asian Chicken Soup recipe in my Prevention Best Weight Loss Recipes cookbook. I knew the concept of the broth-based soup would be healthy and so I tweaked it a little and came up with this simple (and very healthy) version of the soup.

A soup that is 0 Weight Watchers smart point per serving!

Get this! I didn’t calculate WW smart points before making the soup because I knew all the ingredients I was using were very low in smart points (or zero SP) so I just wasn’t too worried about it. Then, after I made it I entered the ingredients in the WW recipe builder and was pleasantly surprised to find that this soup is just ONE ZERO WW SMART POINTS PER ONE CUP SERVING! (that statement was definitely worth all caps, don’t you think?)

Now that you know that this soup is just 0 WW SP per serving, do you think it might be worth giving a try?

Okay, one more recipe with a leek…. 🙂

 Here is what you need:

1 pound boneless, skinless chicken breast
8 ounces fresh mushrooms
2 tablespoons lemon juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, ground
2 cups fat-free chicken broth
2 tablespoons reduced-sodium soy sauce (If you are GF, be sure to substitute the soy sauce for a gluten-free version)
3 scallions, thinly sliced
1 leek

Here is what you do:

Cook the chicken, mushrooms, lemon juice, garlic and ginger in a medium saucepan over medium heat about 5 minutes.

You may recognize this next step (the leek) from our Creamy Chicken and Stuffing Casserole. (I hope we can all agree that leeks are cool at this point, and totally worth including in this healthy soup).

Meanwhile, cut the top of the leek off (the darkest green part). You will not be using the top half so that part can be discarded.

Slice into the bottom portion of the leek going lengthwise starting about 1-2 inches from the bottom of the leek.

Rotate the leek and slice it the lengthwise again.  Do this a couple of more times until you have very thin sliced strips (still connected to the stem at the bottom at this point).

Now chop the leek into small pieces starting from the top.

Rinse the small pieces of the leek.

Add broth, soy sauce, scallions and leek and cook for 7-8 more minutes.

Makes 5 servings.
One serving is one cup of soup.
One serving is 1 Green, 0 Blue, and 0 Purple points.

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4 from 25 votes

Asian Chicken Soup

1 Green, 0 Blue, and 0 Purple points per serving

Makes: 5 servings

Calories: 169

Author: Alisha Hughes

Ingredients

• 1 pound boneless, skinless chicken breast
• 8 ounces fresh mushrooms
• 2 tablespoons lemon juice
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, ground
• 2 cups fat-free chicken broth
• 2 tablespoons reduced-sodium soy sauce (If you are GF, be sure to substitute the soy sauce for a gluten-free version)
• 3 scallions, thinly sliced
• 1 leek

Instructions

• Cook the chicken, mushrooms, lemon juice, garlic and ginger in a medium saucepan over medium heat about 5 minutes.
• You may recognize this next step (the leek) from our Creamy Chicken and Stuffing Casserole. (I hope we can all agree that leeks are cool at this point, and totally worth including in this healthy soup).
• Meanwhile, cut the top of the leek off (the darkest green part). You will not be using the top half so that part can be discarded.
• Slice into the bottom portion of the leek going lengthwise starting about 1-2 inches from the bottom of the leek.
• Rotate the leek and slice it the lengthwise again. Do this a couple of more times until you have very thin sliced strips (still connected to the stem at the bottom at this point).
• Now chop the leek into small pieces starting from the top.
• Rinse the small pieces of the leek.
• Add broth, soy sauce, scallions and leek and cook for 7-8 more minutes.