Cheese, Broccoli, and Chicken Soup recipe

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Ingredients

2 tablespoons vegetable oil
1 small onion, chopped
1 pound skinless, boneless chicken breast halves - chopped
2 (32 fluid ounce) containers chicken broth
1 large head fresh broccoli, cut into bite size pieces
8 ounces processed cheese food, shredded
1 cup shredded Cheddar cheese
salt and pepper to taste
4 cups uncooked instant rice

Nutrition Info

479.9 calories
carbohydrate: 49 g
cholesterol: 71.1 mg
fat: 18.8 g
fiber: 2.2 g
protein: 26.9 g
saturatedFat: 8.9 g
servingSize: -
sodium: 1498.1 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a skillet over medium heat. Cook the onion and chicken in the skillet 5 minutes, or until chicken juices run clear, drain.

  2. Bring the chicken broth to a boil in a large pot, and stir in the broccoli, processed cheese food, and Cheddar cheese. Mix in the chicken and onion. Season with salt and pepper. Stir in rice, and continue cooking 5 minutes, stirring frequently, until cheeses are melted, and broccoli and rice are tender.

Recipe Yield

8 servings

Recipe Note

An easy and quick soup to make on a cold day. Full of a great cheesy taste with big chunks of chicken and broccoli all over.

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