Chicken Broccoli Cheese Soup with Rice
This Chicken Broccoli Cheese Soup is a cozy delight! Creamy, cheesy, and packed with chicken and broccoli, it's the perfect warm hug in a bowl.
Servings: 4 servings
Ingredients
- 1 cup butter
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup all-purpose flour
- 6 cups chicken broth
- 3 cups chopped cooked chicken
- 2 cloves garlic, minced
- 3 cups fresh broccoli, chopped
- 1 package cream cheese (8-oz)
- 4 cups shredded Mexican cheese blend
- 3 cups cooked rice
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the diced celery and onion, sautéing for about 5 minutes until they are soft and fragrant. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the sautéed vegetables and stir constantly for about 2 minutes. This will help cook off the raw flour taste and create a thick base for your soup.
- Gradually pour in the chicken broth while continuously stirring to avoid lumps. Bring the mixture to a gentle simmer.
- Once simmering, add the chopped cooked chicken and fresh broccoli to the pot. Cook for 5-7 minutes until the broccoli is tender but still vibrant.
- Reduce the heat to low and add the cream cheese, stirring until fully melted and incorporated into the soup.
- Stir in the shredded Mexican cheese blend, allowing it to melt into the soup and create a creamy texture.
- Add the cooked rice and season with salt and pepper to taste. Allow the soup to heat through for a few minutes before serving.
Equipment
- Large Pot
- Wooden Spoon
- Measuring cups and spoons
- Chopping Board
- Knife
Notes
- For a sharper flavor, substitute cheddar cheese for the Mexican blend.
- Leftover rotisserie chicken works great for this recipe.
- Store leftovers in an airtight container for up to 3 days.