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

Lunch-Box Chicken SoupPhoto: Taste of Home
Servings Prep Time Cook Time
8servings (2 quarts) 15minutes 30minutes
Servings Prep Time
8servings (2 quarts) 15minutes
Cook Time
Portions: servings (2 quarts)
Portions: servings (2 quarts)
  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).
Recipe Notes

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