No Reviews
You must be logged in to post a review.
Creamy Chicken and Rice Soup aka Broccoli Sprinkle Soup
x
Print Options
Description
This is my 3 boys’ favorite soup! They have named it Broccoli Sprinkle Soup and they love taking turns helping me shred the veggies in the food processor. By shredding veggies, instead of just chopping them, I have found it’s much easier to sneak them in!
Ingredients
- 2 Tablespoons Butter
- 1 box 6 Oz Box, Wild Rice Pilaf Rice Mix
- 1 box 6 Oz Box, Chicken Flavor Rice Mix
- 2 quarts Chicken Stock Or Broth
- 6 Carrots
- 2 whole Broccoli Crowns
- 1 Onion
- 4 cups Cooked Chicken, Cubed Or Shredded
- 2 cans (10 3/4 Oz. Cans) Cream Of Chicken Soup
- 2 packages 8 Oz Packages, Cream Cheese, Softened And Cubed
Preparation
Melt butter in a large Dutch oven or stockpot over medium heat. Add rice from the mixes, setting aside the seasoning packets. Stir rice until golden brown and fragrant. Add chicken stock and seasoning packets from rice mixes and let the mixture simmer for 15 minutes.
Meanwhile, in a food processor fitted with shredding blade process carrots, broccoli and onion into a nice shred. After 15 minutes of simmering add the shredded veggies to the Dutch oven and continue to simmer until rice and veggies are tender, about 20 more minutes.
Stir in remaining ingredients. Cook until cream cheese is melted, stirring occasionally, about 10-15 more minutes. Serve in bread bowls, or with crusty rolls.
This recipe makes plenty so invite your friends and family over and enjoy!
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.