I almost feel bad for posting another soup recipe because I’m afraid y’all are going to think that’s all we eat, but it’s hard to feel bad with a big bowl of comfort food in front of me. Can’t stop, won’t stop eating allll the soups. This particular soup is a favorite of my family’s. It’s rich and creamy and perfect with crackers on a cold night. Add it to your soup rotation! I know I will. ~Erin
1 c. chopped celery
1 c. chopped onion
1 c. diced carrots
1 T. minced garlic
32 oz. chicken stock
4 c. water
1 lb. raw boneless, skinless chicken breast or 12 oz. cooked, shredded chicken breast
¼ tsp. oregano
1 bay leaf
½ tsp. black pepper
½ c. all-purpose flour
1 pkg. Chicken Rice A Roni, including seasoning packet
1 c. fat-free half & half
Non-stick cooking spray
Saute celery, carrots, and onion in cooking spray until the onions are tender and translucent.
Add garlic and cook until fragrant, about 1 minute.
Add the chicken stock and 4 cups water. If using raw chicken, add it at this time and simmer until chicken is thoroughly cooked through. Remove from pot and shred; set aside. If using precooked chicken, simmer the veggies and broth until the carrots are fork-tender.
In a small bowl, make a slurry with the flour and some of the hot liquid from the pot. Whisk until smooth and then stir the slurry into the pot.
Add oregano, bay leaf, pepper, and Chicken Rice A Roni. Simmer 15 minutes, covered, or until rice is tender.
Remove the bay leaf. Sir in fat-free half & half and the shredded chicken.
WW Info: Green plan – 4 points per cup; blue plan – 3 points per cup; purple plan – 3 points per cup