Lunch
Box Chicken Soup Recipe
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.
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
How
To Make Lunch Box Chicken Soup :
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).
Nutrition
Facts :
1
cup: 224 calories, 7g fat (1g saturated fat), 34mg cholesterol, 741mg sodium,
23g carbohydrate (6g sugars, 2g fiber), 15g protein.
