Sundays with Friends: St. Louis Country Chicken Soup with Lynda

Today’s Sundays with Friends comes from a fellow Weight Watchers friend, Lynda. This recipe looks amazing, and it certainly seems like it should be more than 6 points for this serving of soup. *smiles* I hope you enjoy this recipe as much as I plan on enjoying it when I make it this Winter. Welcome to Sundays with Friends, Lynda!


I got this recipe over 20 years ago when I was visiting St. Louis, Missouri, as part of a volunteer leadership team. We went there to assist a large Presbyterian church with their four day renewal event. Every evening, the ladies of the church served a light supper to the team members…this soup was one of those dinners.

I really liked the flavors of the soup they served us, but found it a little ‘thin’ for my liking. I’d never had chicken soup with apples and cloves in it so I started playing with the recipe and found this version to be more to my taste. I haven’t changed the ingredients in the original recipe, just adjusted the amounts…guess playing with your food can pay off!

According to the Weight Watchers Recipe Builder, one serving is 6 points…I add 4-5 saltines and another point.

St. Louis Country Chicken Soup

  • 3 medium carrots, peeled and sliced or diced
  • 2 ribs celery, diced
  • 1 small bell pepper, diced (I prefer red or yellow)
  • 1 medium leek, diced (white portion only)
  • 1 Tbsp. olive oil
  • 2 bone-in chicken breasts, roasted, meat diced or pulled apart
  • 2 large apples, cored and peeled, then diced (I prefer one tart apple and one sweet apple)
  • ¼ C. all purpose flour
  • 1 ¼ tsp. curry powder
  • 1/8 tsp. ground cloves
  • 1/3 C. chopped fresh parsley
  • 1 C. diced tomatoes
  • 4 C. chicken broth
  • 2 ½ C. 1% milk

Sauté carrots, celery, pepper and leeks in olive oil until veggies are softened; stir often. Add chicken and all other ingredients, except parsley and milk.

Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Uncover; add parsley and simmer 3-4 minutes.

Add milk and simmer just long enough for milk to heat; do not boil.

Makes six servings.


  1. Lynda has shared this recipe with me, it is one of our favorites, You will find Lynda to be an amazing cook, always seeming to make an adaptation that adds to the deliciousness of a recipe! I can only tell you to please try this soup, you’re going to love it ! Patti


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