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Baked Chicken Soup

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Ingredients

Adjust Servings:
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

Nutritional information

574.3
Calories
105 g
Calories From Fat
11.7 g
Total Fat
5 g
Saturated Fat
68.7 mg
Cholesterol
1080.1 mg
Sodium
81.5 g
Carbs
1.4 g
Dietary Fiber
1 g
Sugars
31.1 g
Protein
466g
Serving Size

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Baked Chicken Soup

Features:
  • Gluten Free
Cuisine:

I have started this recipe and I was so excited!! But we like ours with ALOT of liquid, as the resturaunt does it. And when I addes the chicken into the pot, it was SUPER thick. No extra liquid at all. Way too thick. What do I need to do in order to have more liquid but not lose the flavor? put four times the amount of broth and seasoning? Also, this was very hard to understand: 0.5 of 1 1/4 ounce of italian dressing seasoning mix....SO CONFUSED! All of the italian dressing seasoning packets on the shelf were boxes of 0.7 oz packets. I am not good at math AT ALL. Hopefully this comes out right. Who is the Author of this recipe? Sara Beth who?

  • 65 min
  • Serves 4
  • Easy

Ingredients

Directions

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Baked Chicken Soup, This soup is my version of Demos’ Restaurant’s baked chicken soup I found a recipe for basic chicken soup and changed it to mimic what we were looking for! Demos’ is located in Murfressboro, TN, and we live in Memphis, so I have never been able to try them side by side However, I do know that this is yummy and filling PLEASE NOTE: as stated before, 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 and I do not recommend it for this soup!, I have started this recipe and I was so excited!! But we like ours with ALOT of liquid, as the resturaunt does it And when I addes the chicken into the pot, it was SUPER thick No extra liquid at all Way too thick What do I need to do in order to have more liquid but not lose the flavor? put four times the amount of broth and seasoning? Also, this was very hard to understand: 0 5 of 1 1/4 ounce of italian dressing seasoning mix SO CONFUSED! All of the italian dressing seasoning packets on the shelf were boxes of 0 7 oz packets I am not good at math AT ALL Hopefully this comes out right Who is the Author of this recipe? Sara Beth who?, I made this tonight it was delicious I did not have baked Chicken so used canned Chicken I also used Kraft Zesty Italian dressing instead of Italian dressing mix


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Steps

1
Done

In a Large Pot, Melt the Butter or Margarine.

2
Done

After the Butter Is Melted, Mix the Flour in Until Smooth.

3
Done

Slowly Pour in Chicken Broth Whisking or Stirring Continuously Until No Lumps Remain.

4
Done

Add the Shredded Cooked Chicken, Salt, Pepper, Garlic Powder, and Italian Salad Dressing Mix; Bring to a Boil.

5
Done

Reduce Heat and Simmer For 12 Minutes.

6
Done

Add the Milk, Lemon Juice, White Wine and Parsley, If Desired.

7
Done

Reduce Heat to Low, Add the Cooked Rice and Cover.

8
Done

Cook Until Rice Is Heated Through.

9
Done

Enjoy!

10
Done

Some Special Notes:

11
Done

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!

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Ava Thompson

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