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Broccoli-Chicken Rice Soup

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.
  • Makes
    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

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.

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