25/50 Lunch-Box Chicken Soup

Creamy Chicken and Rice with Mushrooms


2 T olive oil

2 c quartered and sliced fresh baby bella mushrooms

2 medium carrots, peeled and diced

2 celery ribs, diced

1 medium onion, diced

1/3 c flour

4 c hot water

4 t Vegetarian Better Than Bouillon

2 c cubed cooked chicken breast

1 8.8-oz pkg ready-to-serve roasted chicken-flavored rice

2 c half-and-half

½ t black pepper


1 In a large pot, heat oil over medium heat. Add vegetables; cook and stir about 10 minutes until celery and onion are tender, mushrooms have colored and released liquid, and carrots are crisp-tender. Sprinkle flour over cooked vegetables, stir and cook for 1–2 minutes until flour absorbs liquid in pot and changes color.

2 In a large liquid measuring cup, combine water and bouillon, stir into soup pot until flour clumps dissolve, about 5 minutes. Bring to a boil, stirring occasionally; cook and stir until thickened, about 5 minutes. Add chicken, rice, half-and-half and black pepper; heat through, stirring occasionally (do not allow to boil).

If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.