Broccoli-Chicken Rice Soup
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
Reviews
I am not sure what everyone else did, but when I combined the broth, the milk, and the ranch seasoning and cut on the heat (medium) the mixture curdled my milk as it go to about 160 degrees. Very disappointing.
I have been very fortunate for over 50 years, because my husband is a pastor and he gets to come home very day for lunch! Today I made this soup and he commented more than once how good it was! I had to cut it way down because of the amount of leftovers I had, but the basic recipe is simple and easy to adapt to what you have in the frig. I didn't have any ranch dressing, so I threw a couple of chicken bouillon cubes in for a little more flavor. My husband was disappointed there wasn't more! Great recipe!
OMG, my family loves this soup. It has become a favorite meal in our house. Thank you so much for this. I always use 2% milk and add a little more broccoli when I make it. Love, love, love it!
This recipe is very easy to make and has a surprisingly delicious flavor. Ranch dressing in a soup - who knew! I will be making this many times. Thanks for posting.
Did not really like this. Very bland. Not sure what we did wrong. I can never make cheese soup though. :(
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.
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.