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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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)


  • 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


  • 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.

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  • Kimberly
    Oct 7, 2020

    This soup turned out perfect! I didn’t have any ready to serve rice so I made long grain rice with chicken broth and used that instead. My whole family loved it!

  • Chris333
    Dec 27, 2019

    We loved it. A great creamy variation from Chicken Rice Soup. Loved the vegetables and the suggestion for frozen mixed vegetables if "in a pinch."