Best Lunch Box Chicken Soup Recipes

LUNCH-BOX CHICKEN SOUP

Lunch-Box Chicken Soup image

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

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

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

Steps:

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 : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 741mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.

LUNCH BOX TACO CHICKEN SOUP

Lunch Box Taco Chicken Soup image

Make and share this Lunch Box Taco Chicken Soup recipe from Food.com.

Provided by Pamela

Categories Chicken

Time 40m

Yield 8 cups

Number Of Ingredients 9

Ingredients

2 slices bacon, diced
1 cup mushroom, sliced
2/3 cup onion, diced
1/2 cup red pepper, diced
4 cups chicken broth
2 cups cooked chicken, diced
1 (12 ounce) can kernel corn
2 cups taco sauce or 2 cups salsa
1/2-1 tablespoon taco seasoning, I use Bulk Taco Seasoning Mix

Steps:

Cook bacon, until crisp, in a large saucpan.
Add vegetables and cook until onion is soft.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.
Cool completely and then freeze in single serve containers. Defrost overnight, then warm in microwave until heated through. Pour into thermos and pack in lunch.
Send along small containers of cheddar and/or montery jack cheese, if desired, for garnish. This soup goes great with tortilla chips!

Nutrition Facts : Calories 174.7, Fat 6.1, SaturatedFat 1.7, Cholesterol 30.1, Sodium 980.3, Carbohydrate 16.3, Fiber 1.9, Sugar 6.7, Protein 14.4