Uploaded January 2017 | Updated September 2026, 2 weeks ago
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We're excited to share with you our collaboration with our friend Beth Lemanach of Entertaining with Beth! Here we have created 3 Lunchbox Ideas Featuring Soups (Collab with Entertaining with Beth) and over on Beth's channel, she has 3 Lunchbox Ideas Featuring Salads! So please go check out her channel and videos! She is such an inspiration to us and we are sure she will be to you too! Happy Lunching!
SEE INGREDIENTS AND DIRECTIONS BELOW:
Lemon Chicken Veggie Soup
chicken broth
Shredded rotisserie chicken
3 tablespoon olive oil
garlic, minced
1 onion
1 large lemon, zested
Juice of a lemon
chicken
celery
carrots
zucchini
rosemary
Salt and pepper
Directions:
Place the olive oil in a large sauce pot over medium-low heat. Once the oil is hot, saute the diced onion and minced garlic for 3-4 minutes to soften.
Add the chicken stock, rosemary, carrots, zucchini, and celery. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
Stir in the lemon zest and juice of lemon, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes.
Take your shredded chicken and add in the pot. Stir in shredded basil. Taste and salt and pepper as needed. Serve warm.
___________________________________
Chicken Chili
I can of navy, black, white, and garbanzo beans
1 Onion (diced)
1 Garlic cloves
28 oz of tomatoes (diced)
Shredded rotisserie Chicken
Chicken stock
I bag of frozen corn
Cumin
Sea Salt and Pepper to taste
Olive oil
sharp cheddar
Directions
Combine all soup ingredients in pot. Cook on medium for about 20 minutes.
Once chili is cooking, take your shredded chicken and add to the slow cooker and cook for another 20 minutes.
Serve and top with shredded sharp cheese.
___________________________________
Chicken Tortilla Soup
1 can of corn w/water
Can of Diced tomatoes
Can of tomato sauce
1 jar of salsa/pace
Can of green chilis
Cup of chicken broth
Green onion (for garnish)
Tortillas (cut into strips)
Canola oil (for frying)
Rotisserie chicken (shredded)
Directions
Combine corn, tomato sauce, stewed tomatoes, salsa, shredded chicken, and chicken broth all in a pot.
Heat on medium heat for 20 minutes.
While soup is on the stove, Pour vegetable oil into medium skillet. Heat oil over medium heat and add tortilla strips to skillet and cook until crisp and light golden, about 45 seconds. Using tongs, transfer tortilla strips to paper towels to drain.
Once soup has cooked for 20 minutes, put into a bowl and garnish with tortilla strips and green onion slices.
SUBSCRIBE so you don't miss any videos! bit.ly/stayglassy
CHECK OUT a few of our favorite videos bit.ly/gwg_favs
We're excited to share with you our collaboration with our friend Beth Lemanach of Entertaining with Beth! Here we have created 3 Lunchbox Ideas Featuring Soups (Collab with Entertaining with Beth) and over on Beth's channel, she has 3 Lunchbox Ideas Featuring Salads! So please go check out her channel and videos! She is such an inspiration to us and we are sure she will be to you too! Happy Lunching!
SEE INGREDIENTS AND DIRECTIONS BELOW:
Lemon Chicken Veggie Soup
chicken broth
Shredded rotisserie chicken
3 tablespoon olive oil
garlic, minced
1 onion
1 large lemon, zested
Juice of a lemon
chicken
celery
carrots
zucchini
rosemary
Salt and pepper
Directions:
Place the olive oil in a large sauce pot over medium-low heat. Once the oil is hot, saute the diced onion and minced garlic for 3-4 minutes to soften.
Add the chicken stock, rosemary, carrots, zucchini, and celery. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
Stir in the lemon zest and juice of lemon, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes.
Take your shredded chicken and add in the pot. Stir in shredded basil. Taste and salt and pepper as needed. Serve warm.
___________________________________
Chicken Chili
I can of navy, black, white, and garbanzo beans
1 Onion (diced)
1 Garlic cloves
28 oz of tomatoes (diced)
Shredded rotisserie Chicken
Chicken stock
I bag of frozen corn
Cumin
Sea Salt and Pepper to taste
Olive oil
sharp cheddar
Directions
Combine all soup ingredients in pot. Cook on medium for about 20 minutes.
Once chili is cooking, take your shredded chicken and add to the slow cooker and cook for another 20 minutes.
Serve and top with shredded sharp cheese.
___________________________________
Chicken Tortilla Soup
1 can of corn w/water
Can of Diced tomatoes
Can of tomato sauce
1 jar of salsa/pace
Can of green chilis
Cup of chicken broth
Green onion (for garnish)
Tortillas (cut into strips)
Canola oil (for frying)
Rotisserie chicken (shredded)
Directions
Combine corn, tomato sauce, stewed tomatoes, salsa, shredded chicken, and chicken broth all in a pot.
Heat on medium heat for 20 minutes.
While soup is on the stove, Pour vegetable oil into medium skillet. Heat oil over medium heat and add tortilla strips to skillet and cook until crisp and light golden, about 45 seconds. Using tongs, transfer tortilla strips to paper towels to drain.
Once soup has cooked for 20 minutes, put into a bowl and garnish with tortilla strips and green onion slices.
