Best Broccoli Chicken Rice Soup Recipes

CREAMY CHICKEN, BROCCOLI AND RICE SOUP

Creamy Chicken, Broccoli and Rice Soup image

Make and share this Creamy Chicken, Broccoli and Rice Soup recipe from Food.com.

Provided by Veghead

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (49 1/2 ounce) can chicken broth
1 cup cooked rice
1 (8 7/8 ounce) package dry alfredo sauce mix
1 1/2 teaspoons thyme
2 cups coarsely chopped broccoli florets
2 cups chopped roasted chicken meat

Steps:

Stir together broth, rice, alfredo sauce mix and thyme in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Stir iin broccoli and chicken. Cook for 5 minutes more.

Nutrition Facts : Calories 175.3, Fat 5, SaturatedFat 1.4, Cholesterol 41.5, Sodium 833.6, Carbohydrate 11.1, Fiber 0.1, Sugar 0.7, Protein 19.9

BROCCOLI-CHICKEN RICE SOUP

Broccoli-Chicken Rice Soup image

I transformed leftover chicken and rice into this tasty soup. It even passed the company test. -Karen Reed, Middletown, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 7

Ingredients

4 cups whole milk
2 cans (14-1/2 ounces each) chicken broth
1 envelope ranch salad dressing mix
2 cups fresh broccoli florets
1/2 pound Velveeta, cubed
3 cups cooked rice
2 cups cubed cooked chicken

Steps:

In a Dutch oven, combine milk, broth and dressing mix; bring to a boil. Add broccoli; cook, uncovered, until tender, 3-5 minutes. Stir in process cheese until melted. Add rice and chicken; heat through, stirring occasionally.

Nutrition Facts : Calories 442 calories, Fat 19g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 1571mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 28g protein.

CHICKEN, WILD RICE BROCCOLI SOUP

Chicken, Wild Rice Broccoli Soup image

Based on a recipe from Beatrice Ojakangasï¿½ book, The Best of Wild Rice Recipes. Beatrice is my favorite Finnish-American cookbook author. This is very earthy and perfect for fall and winter.

Provided by mersaydees

Categories One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups raw wild rice
1 1/2 teaspoons salt
7 1/2 cups water
3 tablespoons butter
1 onion, chopped
1/2 lb fresh mushrooms, chopped
2 lbs broccoli, chopped
3 carrots, finely chopped
2 cups chicken broth
2 tablespoons flour
2 cups light cream
2 cups cooked chicken, diced
salt
pepper

Steps:

Wash wild rice in three changes of hot tap water; drain. Add rice, salt, and water to saucepan and heat to boiling. Reduce heat and cover. Simmer until rice is tender and has absorbed the water, about 30 to 45 minutes; for al dente rice, drain after 30 minutes. Rice should be tender but not mushy. Some kernels will be open, and others will be just tender. Set aside.
Melt the butter in large heavy pot. Add the onion and mushrooms, sautéing for 5 minutes or until vegetables are cooked.
Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender.
Place the vegetable mixture into a blender or food processor and process until smooth. You may need to do this in batches. Add flour and cream; blend until smooth. Return pureed vegetables to pot.
Heat to simmering and cook until thickened.
Stir in the chicken and wild rice.
Add salt and pepper to taste.

Nutrition Facts : Calories 344.9, Fat 19.6, SaturatedFat 10.8, Cholesterol 77.3, Sodium 767.8, Carbohydrate 27.4, Fiber 5, Sugar 4.3, Protein 17.4