Lunch-Box Chicken Soup

  Dinner

A friend gave me this recipe, and I tweaked a few things to make it healthier. It’s so delicious and quite easy to make! I use it for family gatherings, church functions, care packages...just about anything. For shortcuts, I sometimes replace the celery and carrots with 2 cups of frozen mixed vegetables. The prepackaged rice saves time, too, so you can have the soup ready and waiting even when the kids are busy with activities.

Lunch-Box Chicken Soup

Average Rating: 5

TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).

Ingredients

  • 2 tablespoons olive oil
  • 2 cups sliced fresh mushrooms
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/3 cup all-purpose flour
  • 1 carton (32 ounces) chicken broth
  • 2 cups cubed cooked chicken
  • 1 package (8.8 ounces) ready-to-serve roasted chicken-flavored rice
  • 2 cups fat-free half-and-half
  • 1/2 teaspoon pepper

Instructions

  • 1. In a Dutch oven, heat oil over medium-high heat. Add vegetables; cook and stir until carrots are crisp-tender.
  • 2. In a bowl, whisk flour and broth until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 5-6 minutes. Add remaining ingredients; heat through, stirring occasionally (do not allow to boil).

Nutrition Facts

1 cup: 224 calories, 7g fat (1g saturated fat), 34mg cholesterol, 741mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 15g protein.

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