Best Broccoli Rice Soup Recipes

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WILD RICE WITH BROCCOLI SOUP



Wild Rice with Broccoli Soup image

I love soup and serve it often. My sister gave me this delicious recipe that's surprisingly low in fat. It cooks up in no time. -Martha Pollock, Oregonia, Ohio

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

5 cups water
1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups fat-free milk
1 package (8 ounces) fat-free cream cheese, cubed
1/4 teaspoon salt
3 cups frozen chopped broccoli
1 large carrot, shredded
1/4 cup sliced almonds, toasted

Steps:

  • In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds.

Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 927mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein.

BROCCOLI WILD RICE SOUP



Broccoli Wild Rice Soup image

"My daughter relies on a boxed rice mix to get a head start on this rich and colorful soup," reports Janet Sawyer from Dysart, Iowa. "She likes to serve it to friends after football games in autumn, but it's a favorite with our family anytime of year."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 8

1 package (6 ounces) chicken and wild rice mix
5 cups water
3 cups frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional

Steps:

  • In a large saucepan, combine the rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired.

Nutrition Facts : Calories 178 calories, Fat 6g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

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

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

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.

BROCCOLI AND RICE SOUP



Broccoli and Rice Soup image

My husband asked me to make him something relatively mild for his stomach. He was coming off a cleans and didn't want to upset his stomach too much right off the bat. I thought soup should do the trick. He loved it. Hope you do as well. Note: I used Great Valley Rice Medley from Costco

Provided by Lori Mama

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 cup rice, medley
2 large carrots, diced
1 onion, diced
1 large garlic clove, minced
2 large head broccoli, cut into small pieces
1 tablespoon oil
1 tablespoon butter
8 cups vegetable stock
salt and pepper, to taste

Steps:

  • Cook rice medley as per package directions until just done.
  • About 30 minutes.
  • Do not drain.
  • In a large soup pot, on medium heat, melt butter with oil.
  • Add carrot/onion and saute until onion is tender.
  • Add garlic and saute until just fragrant.
  • Add broccoli and also saute for 5 minutes.
  • Add stock and rice with liquid.
  • Simmer for 20 minutes.
  • Season with salt and pepper to taste.

LAYERED BROCCOLI-RICE CASSEROLE...(NO CANNED SOUP)



Layered Broccoli-Rice Casserole...(No Canned Soup) image

I am not a big fan of cooking with soup in a can, so I searched everywhere to find a broccoli casserole that did not contain soup. I found this site by Paula and it was exactly what I was looking for. I made this and it is so delicious. You can also use the chopped frozen broccoli.

Provided by Betty Graves

Categories     Rice Sides

Time 1h

Number Of Ingredients 13

4 c (10 ounces) fresh broccoli florets and stems, chopped (stems should be very finely chopped)
1/2 lemon
1/2 c chopped onions
1 clove garlic minced
1 celery stalk, chopped
2 Tbsp butter
1 c mushrooms, sliced
1 Tbsp flour
12 oz can regular evaporated milk
1/2 tsp salt
1/8 tsp white pepper
2 c cheddar cheese, shredded
1, 1/4 c rice, cooked

Steps:

  • 1. First: Steam (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
  • 2. Second: Melt butter in skillet. Add onions, garlic, celery and mushrooms and saute' until softened. Stir in flour and cook about one minute to take away the raw flour taste. Whisk in milk and continue whisking until slightly thickened. Season with salt and pepper. Add 1, 1/2 cup cheese and stir to melt. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt. Sauce will thicken more as it sits.
  • 3. Third: Combine broccoli, rice, and cheese sauce. Turn into 1, 1/2 quart greased casserole dish. Sprinkle with remaining 1/2 cup cheese.
  • 4. Bake at 350 degrees F until bubbly. I usually cook for 45 minutes.

CHICKEN, WILD RICE BROCCOLI SOUP



Chicken, Wild Rice Broccoli Soup image

Based on a recipe from Beatrice Ojakangas� 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

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

NEXT DAY RICE AND BROCCOLI SOUP



Next Day Rice and Broccoli Soup image

Provided by Food Network

Time 25m

Number Of Ingredients 7

2 tablespoons unsalted butter
1/4 cup chopped onion or shallots
1/2 apple, peeled and finely diced
1 cup or more cooked broccoli, finely chopped
2 cups broth or water
1/4 to 1/2 cup cooked rice
Salt and pepper

Steps:

  • Heat butter in a small saucepan. Add onion or shallots, and apple, cover and cook over low heat for 5 minutes or until tender. Add cooked broccoli, rice and broth, cover and simmer 5 minutes to reheat. Season to taste with salt and pepper. Serve as is, or better yet, puree in blender. If thick, thin with water; adjust seasoning.

BROCCOLI WILD RICE SOUP



Broccoli Wild Rice Soup image

This recipe is from Taste of Homes Quick Cooking Nov. 2000 I have made this many times & recieved many compliments on it!

Provided by janetswartwood

Categories     Long Grain Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 (6 ounce) package Uncle Ben's chicken-flavored wild rice
5 cups water
1 (10 ounce) package frozen broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried onion flakes
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese, cubed

Steps:

  • In a large saucepan, combine rice w/seasoning packet and water. Bring to boil.
  • Reduce heat; cover and simmer for 10 minutes, stirring once.
  • Stir in: broccoli, carrot & onion.
  • Cover & simmer for 5 minutes.
  • Stir in chicken soup and cubed cream cheese.
  • Cook on low, stirring until cheese is melted.

Nutrition Facts : Calories 146.2, Fat 12.2, SaturatedFat 6.9, Cholesterol 34.2, Sodium 350.3, Carbohydrate 6.2, Fiber 1.3, Sugar 1.2, Protein 4.1

BROCCOLI WILD RICE SOUP



Broccoli Wild Rice Soup image

This is a delicious and filling soup that i use on Weight Watchers. Each one cup serving is 2 points.

Provided by Heidi Swanson

Categories     Lunch/Snacks

Time 40m

Yield 1 Cup, 10 serving(s)

Number Of Ingredients 9

5 cups water
1 (6 ounce) package uncle ben's original long grain and wild rice blend
1 (10 ounce) can 98% fat-free cream of chicken soup
1 1/2 cups nonfat milk
1 (8 ounce) package fat free cream cheese, cubed
1/4 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen broccoli, thawed and chopped small
1 (14 1/2 ounce) can sliced carrots, drained and chopped small

Steps:

  • In a large saucepan, combine the water and rice mix with the contents of the seasoning packet; bring to a boil.
  • Reduce heat; cover and simmer for 20 minutes.
  • Add the soup, milk, cream cheese, salt and pepper; stir until cheese is melted.
  • Add broccoli and carrots; cook over medium-low heat for 5-6 minutes or until broccoli and rice are tender.

Nutrition Facts : Calories 59.8, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.5, Sodium 239.6, Carbohydrate 8.6, Fiber 2.1, Sugar 4.3, Protein 5.7

EASY BEEFY CHEDDAR BROCCOLI RICE SOUP



Easy Beefy Cheddar Broccoli Rice Soup image

Woke up, darn, its snowing outside! Wasn't expecting that, guess I need a nice quick wintery soup to help this storm pass just a bit quicker. Nothing makes bad weather go away faster than a good soup. This recipe, is absolutely great for a quick soup that is hearty and warm, can be served within minutes and can be complimented...

Provided by James McGraw

Categories     Other Soups

Time 50m

Number Of Ingredients 5

1 pkg chedder broccoli rice mix
1 pkg chedder brocoli soup mix
1/4 c salsa
1/2 c shredded cheddar cheese
1/2 lb ground beef

Steps:

  • 1. Prepare as per the directions your package of Cheddar Broccoli Rice Mix. Once done set aside.
  • 2. Crumble, brown and drain your ground beef. Set aside.
  • 3. Prepare as per the directions your package of Cheddar Broccoli Soup Mix.
  • 4. Once your soup mix is completed, add the rice mix, salsa, shredded cheddar cheese, and the ground beef to your soup mix. Let it cook for an additional 10 minutes on low heat to allow flavors to blend.

BROCCOLI APPLE SOUP WITH RICE



BROCCOLI APPLE SOUP with RICE image

Broccoli Apple Soup with Rice is great it has that fresh winter flavor that makes you look to the coming spring

Provided by Eddie Jordan

Categories     Vegetable Soup

Time 35m

Number Of Ingredients 11

4 c vegetable stock
1 Tbsp olive oil, extra virgin
2 c broccoli fresh stalks peeled and diced
3/4 tsp dried thyme crushed
1 medium onion thinly sliced
1 large red apple (cooking type) peeled and diced
1/2 c celery stalks diced
1/4 tsp white pepper
1/4 c yogurt, plain
2 Tbsp parsley minced
1 1/2 c cooked rice

Steps:

  • 1. Heat oil in a large pot with lid. Add broccoli, thyme, onion, apple and celery
  • 2. Cover and cook over low heat 10 minutes.
  • 3. Add vegetable stock and pepper cook 30 minutes more
  • 4. Remove from heat and cool slightly. Puree 1 cup at a time in blender. Then add rice.
  • 5. Serve hot garnish with a dollop of yogurt and sprinkle with parsley.

BROCCOLI WILD RICE SOUP



Broccoli Wild Rice Soup image

To get a head start on this recipe use a boxed wild rice mix.

Provided by Jo Ann Duren

Categories     Vegetable Soup

Number Of Ingredients 8

1 pkg (6 ounces) chicken and wild rice mix
5 c water
1 pkg (10 ounces) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 tsp dried minced onion
1 can(s) (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 pkg (8 ounces) cream cheese, cubed
1/4 c slivered almonds, optional

Steps:

  • 1. In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil.
  • 2. Reduce heat; cover and simmer for 10 minutes, stirring once.
  • 3. Stir in the broccoli, carrot and onion.
  • 4. Cover and simmer for 5 minutes.
  • 5. Stir in soup and cream cheese.
  • 6. Cook and stir until cheese is melted.
  • 7. Stir in almonds if desired.
  • 8. Yield: 8 servings (makes about 2 quarts).

BROCCOLI-RICE CASSEROLE (NO CANNED SOUP)



BROCCOLI-RICE CASSEROLE (NO CANNED SOUP) image

Categories     Stuffing/Dressing

Number Of Ingredients 13

4 cups fresh broccoli florets and stems, chopped (stems should be VERY finely chopped)
1/2 lemon
1/4 cups onion, chopped
1 clove garlic, minced
1 stalk celery, chopped
2 tablespoons butter
3/4 cups mushrooms, minced
1 tablespoon flour
12 ounces evaporated milk
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups shredded cheddar cheese (can use any cheese you like here, I like to use some smoked Provolone or Gouda if available)
1/4 cup brown rice, cooked

Steps:

  • First: Steam or microwave (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli. Second: Melt butter in skillet. Add onions, garlic, celery and mushrooms and saute until softened. Stir in flour and cook about one minute to take away the raw flour taste. Whisk in milk and continue whisking until slightly thickened. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt. [Microwave directions] Add butter, onions, celery and mushrooms to 2 quart batter bowl. Cover and microwave on HIGH for 5 minutes. Add flour to vegetables and stir. Whisk in milk and cook uncovered on HIGH for 6-7 minutes. Whisk after 4 minutes and once a minute thereafter to even out the cooking. Season with salt and pepper. Add 1 1/2 cup cheese and stir to melt. Sauce will thicken more as it sits. Third: Combine broccoli, rice, and cheese sauce. Turn into 1 1/2 quart greased casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees F until bubbly.

BROCCOLI & RICE SOUP



Broccoli & Rice Soup image

I found this recipe on another site and I believe it was CopyKat, but I'm not 100% sure. So if you were the kind person that posted this recipe please step forward and take the accolades for this wonderful soup. I did tweak it a bit by adding the minced garlic and the chicken broth because I found it to be a bit thick. The original recipe did not call for the salt, red, white & black pepper, but I found it needed the additional seasonings. I could only find chopped frozen broccoli in 10 ounce packages so I used a total of 20 ounces with no problems. This is comfort food at it's finest - warm, cheesy, flavorful and oh so good!

Provided by Luby Luby Luby

Categories     < 4 Hours

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

1 onion, finely chopped
4 tablespoons butter (1/2 stick)
1 tablespoon garlic, minced
2 (6 ounce) boxes long grain and wild rice blend (with seasoning mix - 6 Ounces each)
2 (10 3/4 ounce) cans cream of chicken soup (10 3/4 Ounces each)
2 (14 ounce) cans chicken broth (14 Ounces each)
1 quart heavy whipping cream
1 lb American cheese (Velveeta)
1 lb broccoli (frozen & chopped)
salt
black pepper
white pepper
cayenne pepper, to taste

Steps:

  • Thaw broccoli at room temperature, but do not cook.
  • Drain broccoli in colander and set aside.
  • In large pot cook long grain & wild rice according to directions on box and set aside.
  • In large dutch oven melt butter and saute' onions until soft, about 30 minutes.
  • Add cream of chicken soup, velveeta cheese, heavy whipping cream, minced garlic, seasonings to taste and drained broccoli, stirring well.
  • Simmer over low heat for 20 minutes or until cheese is melted, stirring often to prevent sticking.
  • Add cooked long grain & wild rice and adjust seasonings to taste.
  • Cover and simmer over low heat for approximately 20 minutes, stirring often to avoid sticking.

Nutrition Facts : Calories 760.5, Fat 68.9, SaturatedFat 41.2, Cholesterol 220.7, Sodium 1486.6, Carbohydrate 19.4, Fiber 1.7, Sugar 2.4, Protein 19.4

CREAMY RICE & BROCCOLI SOUP



Creamy Rice & Broccoli Soup image

Long-grain white rice and fresh broccoli florets are pureed and blended with milk, sour cream and Parmesan cheese in this easy-to-make weeknight soup.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings, 1 cup each

Number Of Ingredients 12

2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 Tbsp. corn oil
3 cups water
1 cube chicken bouillon
1/2 tsp. black pepper
4 cups small fresh broccoli florets
1/2 cup long-grain white rice, uncooked
1-3/4 cups milk
1/2 cup sour cream
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add water, bouillon and pepper; stir. Bring to boil.
  • Stir in broccoli and rice; simmer on medium-low heat 15 to 20 min. or until vegetables are tender, stirring frequently.
  • Add soup, in batches, to blender or food processor; blend until smooth. Return to saucepan. Stir in milk, sour cream and cheese; cook 3 to 5 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

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