Description
This comforting Chicken Broccoli Cheese Soup with Rice is a creamy and hearty meal perfect for family dinners. Combining tender chicken, fresh broccoli, and a rich blend of cheeses, this soup simmers to perfection in just 30 minutes, making it a delicious and satisfying choice for any day.
Ingredients
Dairy and Fats
- ½ cup butter
- 1 (8-oz) package cream cheese
- 4 cups shredded Mexican cheese blend
Vegetables
- ½ cup celery, diced
- ½ cup onion, diced
- 2 cloves garlic, minced
- 3 cups fresh broccoli, chopped
Proteins and Grains
- 3 cups chopped cooked chicken
- 3 cups cooked rice
Dry Ingredients and Liquids
- ¼ cup all-purpose flour
- 6 cups chicken broth
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: In a Dutch oven, melt the butter over medium heat. Add the diced celery and onion, cooking until they begin to soften and become translucent, about 4-5 minutes.
- Make the Roux and Add Broth: Sprinkle the all-purpose flour over the softened vegetables and stir well to combine. Slowly whisk in the chicken broth to ensure no lumps form. Increase the heat and bring the mixture to a boil while continuously stirring.
- Add Remaining Ingredients and Simmer: Stir in the cooked chicken, minced garlic, chopped broccoli, cream cheese, shredded Mexican cheese blend, and cooked rice. Reduce the heat to a simmer and cook gently until the cheese has melted completely and the broccoli is tender, which should take around 8-10 minutes. Season with salt and pepper to taste before serving.
Notes
- Use freshly cooked rice or day-old rice for best texture in the soup.
- To make it lower in fat, substitute butter with olive oil and use reduced-fat cream cheese and cheese blend.
- If you prefer a smoother soup, you can partially blend before adding the cooked chicken and rice.
- Feel free to add a pinch of nutmeg or smoked paprika for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
