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.

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

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add vegetables; cook and stir until carrots are crisp-tender.
2. 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).