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Broccoli-Chicken Rice Soup

 Broccoli-Chicken Rice Soup
I transformed leftover chicken and rice into this tasty soup. It even passed the company test. —Karen Reed, Middletown, Ohio
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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).