Lunch-Box Chicken Soup
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. —Jean Ann Fairchild, Shelby, Ohio
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 small onion chopped
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 1/2 teaspoon pepper
- 2 cups cubed cooked chicken
- 2 cups sliced fresh mushrooms
- 2 celery ribs chopped
- 2 medium carrots chopped
- 1 carton (32 ounces) chicken broth
- 1 package (8.8 ounces) ready-to-serve roasted chicken-flavo
- 2 cups fat-free half-and-half
- Carbohydrate 12.6339291822594 g
- Cholesterol 35.38495231 mg
- Fat 5.22332434547114 g
- Fiber 1.15562550492005 g
- Protein 12.4863277482739 g
- Saturated Fat 1.55623443742716 g
- Serving Size 1 1 servings (2 quarts). (155g)
- Sodium 200.347243097604 mg
- Sugar 11.4783036773393 g
- Trans Fat 0.591423126703208 g
- Calories 149 calories
In a Dutch oven, heat oil over medium-high heat. Add vegetables; cook and stir until carrots are crisp-tender., 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).
