Broccoli-Chicken Rice Soup

Name: Broccoli-Chicken Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings (2-1/2 quarts).
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 process cheese (Velveeta), cubed; 3 cups cooked rice; 2 cups cubed cooked chicken

I transformed leftover chicken and rice into this tasty soup. It even passed the company test. —Karen Reed, Middletown, Ohio

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

Directions

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

1-2/3 cups: 442 calories, 19g fat (10g saturated fat), 98mg cholesterol, 1571mg sodium, 38g carbohydrate (11g sugars, 1g fiber), 28g protein.

Originally published as Cheesy Chicken Rice & Broccoli Soup in Simple & Delicious February/March 2014

Reviews

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Average Rating:

meaganteal

May 25, 2016

Did not really like this. Very bland. Not sure what we did wrong. I can never make cheese soup though. :(
JANENOV46

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.
TeresaWitt

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.