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Broccoli-Chicken Rice Soup Recipe

Broccoli-Chicken Rice Soup Recipe

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. YIELD: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


  • 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).

Reviews for Broccoli-Chicken Rice Soup

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meaganteal User ID: 814898 248633
Reviewed May. 25, 2016

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

JANENOV46 User ID: 3295323 165683
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."

TeresaWitt User ID: 4117537 96078
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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