In a large pot, heat some cooking spray overmedium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté forabout 5 minutes until the vegetables start to soften.
Add the diced chicken breasts to thepot and cook for another 5 minutes, or until the chicken is no longer pink.
Pour in the low-sodium chicken broth,along with the bay leaf and dried thyme. Stir well to combine. Bring the soupto a boil.
Once the soup is boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
Season the soup with salt and pepper to taste. Remember to go easy on the salt if you're following a low-sodium diet.
Remove the bay leaf from the soup and discardit.
Ladle the Weight Watchers Chicken Soup intobowls and garnish with fresh chopped parsley.
