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

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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.