Broccoli-Chicken Rice Soup Recipe
Broccoli-Chicken Rice Soup Recipe photo by Taste of Home

Broccoli-Chicken Rice Soup Recipe

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I transformed leftover chicken and rice into this tasty soup. It even passed the company test. —Karen Reed, Middletown, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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 process cheese (Velveeta), cubed
  • 3 cups cooked rice
  • 2 cups cubed cooked chicken

Nutritional Facts

1-2/3 cups: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a Dutch oven, combine milk, broth and dressing mix; bring to a boil. Add broccoli; cook, uncovered, 3-5 minutes or until tender. Stir in process cheese until melted. Add rice and chicken; heat through, stirring occasionally. Yield: 6 servings (2-1/2 quarts).
Originally published as Broccoli-Chicken Rice Soup in Simple & Delicious February/March 2014

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Reviewed May. 25, 2016

"Did not really like this. Very bland. Not sure what we did wrong. I can never make cheese soup though. :("

Reviewed Jan. 11, 2014

"I loved the idea of usnig up things that I usually have. i did use 2% milk and reduced calorie Veveeta to save some calories, but have to say this was really easy, quick and delish."

Reviewed Jan. 5, 2014

"This is quite tasty and easy to make. The Ranch mix gives it a nice flavor. I added extra broccoli, which made it nice and hardy."

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