Baked Chicken Soup Recipe

Name: Baked Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter (or margarine); 1/8 cup all-purpose flour; 2 (14 1/2 ounce) cans chicken broth (reduced sodium or fat free is fine); 2 cups cooked chicken, shredded; 1/2 teaspoon salt, to taste; 1/2 teaspoon pepper, to taste; 1/8 teaspoon garlic powder; 0.5 (1 1/4 ounce) packet Italian salad dressing mix; 1 cup milk (2% and skim work fine); 2 tablespoons lemon juice; 1 tablespoon white wine; fresh parsley (1 small bunch, coarsely chopped) (optional); 2 cups long-grain rice, cooked

Servings: persons

1 tablespoon butter (or margarine)
1/8 cup all-purpose flour
2 (14 1/2 ounce) cans chicken broth (reduced sodium or fat free is fine)
2 cups cooked chicken, shredded
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/8 teaspoon garlic powder
0.5 (1 1/4 ounce) packet Italian salad dressing mix
1 cup milk (2% and skim work fine)
2 tablespoons lemon juice
1 tablespoon white wine
fresh parsley (1 small bunch, coarsely chopped) (optional)
2 cups long-grain rice, cooked

1
In a large pot, melt the butter or margarine.
2
After the butter is melted, mix the flour in until smooth.
3
Slowly pour in chicken broth whisking or stirring continuously until no lumps remain.
4
Add the shredded cooked chicken, salt, pepper, garlic powder, and Italian salad dressing mix; bring to a boil.
5
Reduce heat and simmer for 12 minutes.
6
Add the milk, lemon juice, white wine and parsley, if desired.
7
Reduce heat to low, add the cooked rice and cover.
8
Cook until rice is heated through.
9
ENJOY!
10
SOME SPECIAL NOTES:
11
I do not add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken. If anyone uses canned, let me know how it turns out!

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon butter (or margarine), 1/8 cup all-purpose flour, 2 (14 1/2 ounce) cans chicken broth (reduced sodium or fat free is fine), 2 cups cooked chicken, shredded, and more.

Yes, Baked Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chicken Soup

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