The Mrs. Wilson: Easy Chicken Noodle Soup

I got this yummy recipe off of the WW App on my iPhone. I don't subscribe online, but you can access several recipes every week. Check it out!

I am a bit delayed in this post because I was traveling to see family this weekend. My Mom Mom passed away in January and we had her memorial this weekend. My grandfather is also very sick, so I visited him as well. Please excuse my boggled mind!

Onto to cooking!

You'll need:
2 tsp salted butter
1 large uncooked onion(s), finely chopped
1 1/2 tsp table salt, divided
64 oz reduced-sodium chicken broth
4 oz uncooked pasta, small shape such as ditalini (about 1 cup)
10 oz frozen mixed vegetables, such as peas, carrots, corn and green beans
15 oz canned tomatoes, petite cut, rinsed and drained
6 oz cooked skinless, boneless chicken breast(s), chopped
1 Tbsp grated Parmesan cheese
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 cup(s) chives, fresh, chopped (optional)

Missing from picture is lemon juice (I think that's it). You'll have to pardon my airheadedness, it was a long weekend!

I didn't have any cooked chicken in the fridge, so I had to cook some up.

While you are cooking the chicken, dice up your onion pretty finely. I still haven't figured out the best way to cut up an onion.

In a large pot, melt 2 tsp of butter. In the picture you'll see 2 tbs because I had a blonde moment! I was thinking that it was nice to have all that butter in a WW recipe! But I was wrong!

Just so you know, I did take out some of the butter! I didn't cheat! Add your onions and stir them off and on for 10 minutes. Also, add 1/2 tsp of salt!

Increase the heat and add your broth! Bring to a boil.

While you are waiting for that to boil, drain and rinse your tomatoes.

Once your broth is boiling, stir in the pasta. I just used some left over Orzo pasta I had in the pantry. You can use anything you'd like, but I'd use a smaller pasta.