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 Velveeta, cubed; 3 cups cooked rice; 2 cups cubed cooked chicken

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings (2-1/2 quarts).

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 Velveeta, cubed
3 cups cooked rice
2 cups cubed cooked chicken

Directions

1. 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.

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