Photo of Spring Chicken Soup with Veggies & Quinoa by WW

Spring Chicken Soup with Veggies & Quinoa

1 - 5
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
This easy soup for one relies upon supermarket staples like bagged matchstick carrots and cooked chicken breast.


Fat-free reduced sodium chicken broth

1¾ cup(s)

Uncooked celery

1 stalk(s), large, sliced

Uncooked carrot(s)

½ cup(s), matchsticks

Uncooked quinoa

2 tbsp(s)

Uncooked sugar snap peas

½ cup(s), halved

Cooked skinless boneless chicken breast(s)

½ cup(s), chopped, shredded

Fresh dill

3 tbsp(s), chopped


  1. Bring broth to a boil in small saucepan over high heat. Add celery, carrots and quinoa; cover and simmer over medium-low heat, 10 minutes.
  2. Add sugar snap peas and chicken; cover and simmer until vegetables and quinoa are tender, 5 minutes. Remove from heat; stir in dill. Season with salt, pepper and a squeeze of lemon, if desired.
  3. Makes 1 serving.