Broccoli Chicken Rice Soup Food

BROCCOLI CHEESE SOUP WITH CHICKEN AND RICE

Steps:

• Heat an 8 quart pot over medium high heat. Dice chicken into bite size pieces.
• Add olive oil and chicken to pot. Sprinkle pepper and paprika on chicken. Stir. Cook chicken until golden brown, about 5 minutes. Add chicken stock and cover. Bring to a boil.
• Add rice and broccoli. Replace cover. Cook until rice is almost tender (al dente), about 8-10 minutes.
• Meanwhile, combine butter and flour in a small bowl. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine. Add cheese. Stir and reduce to simmer. Let soup warm while you set the table, about 5 minutes. Soup will thicken while it sits.

BROCCOLI CHEDDAR CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray the bottom and sides of a 13x9 baking dish with cooking spray; set aside.
• In a large bowl, whisk together milk, cheddar soups and 1 teaspoon salt until smooth. Set aside one cup (not more) of the soup mixture. To the remaining soup mixture, stir in uncooked rice then pour mixture into prepared baking dish.
• Cut chicken breasts into 1-inch pieces then season with salt, pepper and garlic. Arrange chicken pieces on top of rice mixture.
• Arrange broccoli florets on top of the chicken.
• Pour reserved soup mixture evenly over broccoli. Cover dish very tightly with aluminum foil and bake at 350 degrees for 1 hour and 15 minutes. Consider covering with a double layer of foil to ensure a tight fit - we need all the steam to stay in the dish to ensure everything cooks properly.
• Combine crushed crackers, melted butter and garlic and mix well. Remove casserole from oven, remove aluminum foil then sprinkle cracker topping evenly over casserole. Continue baking, uncovered, for 15 minutes.
• Remove from oven and let rest for at least 15 minutes then serve. Don't skip this step - it's needed for the rice to continue cooking and the casserole to set up properly.

CHICKEN & RICE BROCCOLI SOUP RECIPE

Steps:

• In large saucepan or Dutch oven, heat oil over medium-high heat. Add chicken and Onion Onion™ Seasoning. Salt and pepper as desired. Sauté until browned, about 5 minutes. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer 12-15 minutes, stirring frequently. Salt and pepper as desired. Makes 6 servings OR 4 servings + 2 leftover servings. Serve with Rustic Herb Breadsticks. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. For remix Chicken & Rice Casserole recipe: Place 2 servings of soup in a storage container. Refrigerate up to 2 days.

CREAMY BROCCOLI-CHICKEN SOUP

Steps:

• In a large saucepan or Dutch oven cook and stir broccoli, mushrooms, carrot, and onion in hot butter 6-8 minutes or until vegetables are tender.
• Stir in flour, basil, and pepper. Add milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add Grilled & Ready® Diced Chicken; heat through.

CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
• While the chicken is still on the cutting board, dab it with paper towels and season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika; set aside.
• Melt 1 tablespoon butter in 2 tablespoons olive oil in a large skillet. Add onions, carrots and bell peppers and sauté for 5 minutes. Add chicken and cook just until the outsides are opaque.
• Layer broccoli on top of chicken/vegetables. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about 3 minutes (cook longer if you like softer broccoli). Transfer vegetables (and any excess liquid) to a large bowl.
• To the same skillet (don't wipe out), melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in flour then cook, while stirring, for 1 minute. Turn heat to low then gradually whisk in remaining 2 cups chicken broth and 1 cup of milk. Whisk cornstarch with remaining 1 cup milk and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings. Season with an additional 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Bring the sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1/2 cup cheddar until melted followed by Parmesan cheese until melted. Whisk in sour cream until blended.
• Add veggies/chicken to the sauce if your pan is large enough, otherwise pour sauce over the veggies/chicken in the bowl and stir to combine. Fold in rice. Transfer to the prepared baking dish and spread into an even layer. Top with remaining 1 cup cheddar cheese.
• Panko topping: Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese.
• Cover casserole with foil and bake at 350 degrees for 30 minutes or until hot and bubbly and cheese is melted.

BROCCOLI WILD RICE SOUP

Steps:

• In a large saucepan, combine the rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired.

BROCCOLI AND RICE SOUP

Steps:

• Cook rice medley as per package directions until just done.
• About 30 minutes.
• Do not drain.
• In a large soup pot, on medium heat, melt butter with oil.
• Add carrot/onion and saute until onion is tender.
• Add garlic and saute until just fragrant.
• Add broccoli and also saute for 5 minutes.
• Add stock and rice with liquid.
• Simmer for 20 minutes.
• Season with salt and pepper to taste.

ONE POT CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• In a large casserole dish (Dimensions: 9x13), add chicken, broccoli, cream of chicken soup, rice, cheese, mayonnaise, salt, pepper, Italian seasoning.
• Mix gently until combined.
• Spread mixture evenly in the dish.
• Sprinkle Ritz crackers on top and spread them out evenly.
• Drizzle melted butter over the top.
• Bake at 350 degrees F for about 25-30 minutes or until cheese is melted and top is crispy and golden brown.

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

CHICKEN, WILD RICE BROCCOLI SOUP

Steps:

• Wash wild rice in three changes of hot tap water; drain. Add rice, salt, and water to saucepan and heat to boiling. Reduce heat and cover. Simmer until rice is tender and has absorbed the water, about 30 to 45 minutes; for al dente rice, drain after 30 minutes. Rice should be tender but not mushy. Some kernels will be open, and others will be just tender. Set aside.
• Melt the butter in large heavy pot. Add the onion and mushrooms, sautéing for 5 minutes or until vegetables are cooked.
• Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender.
• Place the vegetable mixture into a blender or food processor and process until smooth. You may need to do this in batches. Add flour and cream; blend until smooth. Return pureed vegetables to pot.
• Heat to simmering and cook until thickened.
• Stir in the chicken and wild rice.
• Add salt and pepper to taste.

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

BROCCOLI CHICKEN RICE SOUP

Steps:

• Place a rotisserie chicken in a large pot of water. Add 1 onion and celery, salt and pepper and garlic powder. Boil, and then simmer and cook for 30 minutes.
• Cook brown rice according to directions.
• Saute sliced shallots in olive oil for 2-3 minutes, until soft.
• Keep the broth! Remove the chicken from the broth; when cool enough, debone the chicken. Remove the onions and celery; cut into small places and place back in the broth. Cut deboned chicken into small pieces and place back into the broth. Add 1 quart of chicken broth.
• Add to the chicken broth mixture the cooked rice, shallots, thyme, and salt and pepper to taste. Cook on medium heat for about 10 minutes.
• Lastly, with a mandolin, thinly slice the remaining 3-4 large carrots. Add the carrots and the broccoli to the pot. Cover with a lid and simmer for additional 15 minutes.
• Serve with shredded cheese!

CHICKEN BROCCOLI CHEESE SOUP WITH RICE

Steps:

• In a Dutch oven, melt butter. Add celery and onion. Cook until starting to soften.
• Add flour and stir. Slowly whisk in broth. Bring to a boil.
• Add remaining ingredients and reduce heat to a simmer. Cook until cheese has melted and broccoli is tender.

BROCCOLI CHEESE AND RICE SOUP

Steps:

• Make this Broccoli Cheese and Rice Soup recipe for a delightful dish in 15 minutes. With our Minute® Instant White Rice or Minute® Instant Brown Rice, this recipe covers all the bases. It's filling, 100% cheesy and full of tasty bites of healthy broccoli! Step 1
• Prepare rice according to package directions. Step 2
• Combine milk, soup and broccoli in a medium saucepan. Stir to combine and bring to a simmer over medium heat. Step 3
• Add 3 cups of cheese and stir until melted. Remove from heat and stir in rice. Top with remaining cheese.

ONE-POT WONDER! RACH'S CREAMY CHICKEN BROCCOLI & RICE SOUP

Steps:

• In a soup pot over medium to medium-high heat, melt butter, add carrots, leeks and garlic, season with salt and pepper, stir 2 minutes, add flour and stir a minute more, stir in stock then bring to bubble, and whisk in half-and-half
• Season the soup base with nutmeg, cumin and caraway if using
• Add the rice to hot soup base, simmer for about 20 minutes
• Add the broccoli or broccolini and cook 20 minutes more to tender
• Stir in chicken and heat through, then add cheddar or garnish soup with it

BROCCOLI-CHICKEN RICE SOUP

Steps:

• 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.

BROCCOLI-CHICKEN RICE SOUP

Steps:

• 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.

CHICKEN, BROCCOLI, AND RICE CASSEROLE

Steps:

• Preheat oven to 400°F. Spread chicken and rice in greased 2-quart baking dish.
• Mix stock, milk and seasonings in medium bowl with wire whisk until well blended. Slow pour over chicken and rice. Cover with foil.
• Bake 45 minutes. Remove foil. Stir in broccoli. Sprinkle with cheese. Bake, uncovered, 15 minutes longer or until rice has absorbed all the liquid and broccoli is tender.

CHEDDAR BROCCOLI SOUP

Steps:

• Whip up some creamy Cheddar Broccoli Soup using only 4 ingredients! In less than 10 minutes, you'll be cozying up to a steaming cup of comfort. Step 1
• Combine soup and milk in a microwave-safe bowl. Step 2
• Add rice and broccoli, stir to combine. Step 3
• Microwave on HIGH for 5 minutes, stirring halfway through. Step 4
• Stir again and serve Recipe Tip For a flavor boost, add a tbsp of mustard.

BROCCOLI AND RICE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a medium-sized saucepan add the butter and onion and sauté over medium-high heat until almost tender. Add in the broccoli and sauté until they start to soften about 3-4 minutes.
• In a large bowl combine the broccoli and onion, rice, cream of chicken soup, sour cream, milk, salt, pepper, garlic powder, and chicken.
• Spread evenly into a 9x13 inch casserole dish.

BROCCOLI, POTATO & CHICKEN SOUP

Steps:

• Cut the chicken breast into bite size pieces. Melt 1 tablespoon (15 mL) of butter in a large non-stick soup pot. Sauté chicken in butter until lightly browned and thoroughly cooked. Remove from pot and set aside.
• Melt the rest of the butter and sauté the onion and garlic until translucent - about 5 minutes. Stir occasionally.
• Remove stems from broccoli (about 4 heads). Separate heads into small bite size florets and set aside. Peel, halve and chop the stems. Add chopped stems to the soup pot with the diced potatoes and sauté another 5 minutes stirring occasionally.
• Add chicken broth, water, salt, pepper, nutmeg and tarragon. Bring to a boil and simmer until vegetables are tender; about 10 minutes. Puree soup.
• Stir in the cooked chicken breast and broccoli florets and simmer until florets are tender crisp - about 10 minutes.
• To serve ladle into bowls and garnish with grated Emmental "Swiss" cheese.

BROCCOLI-CHICKEN RICE SOUP

Steps:

• 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.

BROCCOLI-CHICKEN RICE SOUP

Steps:

• 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.