Broccoli Chicken Rice Soup Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

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.

Steps:

• In a large saucepan or Dutch oven cook and stir broccoli, mushrooms, carrot, and onion in hot butter 6-8 minutes or until vegetables are tender.
• Stir in flour, basil, and pepper. Add milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add Grilled & Ready® Diced Chicken; heat through.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

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.