Broccoli & Rice Soup

We don’t eat a lot of soups at our house. Hubby doesn’t find them very filling, but I experimented with this one not too long ago, and it turned out pretty good. This is one of those recipes where no exact measurements are really needed. The ones included here are really just a suggestion, but I guess that’s the case with all recipes. Feel free to add more or less of an item, or take something out all together. Personally I think noodles would be a great substitute for the rice, but that’s just me.

What’s your family’s favorite soup?



Recipe for Broccoli & Rice Soup:

Ingredients:

2 cans of broccoli cheese soup

2 cans milk

2/3 cup rice

1 – 1 1/2 cups broccoli

1-2 chicken breasts chopped (optional)

little oil (for cooking chicken)

1-2 cups of cheddar cheese or Velveeta

Directions: Chop up your chicken and cook on stove in oil. (If you’re in a hurry, use canned chicken breast.) Meanwhile cook your rice. In pot, add your soups. Then fill an empty can up with milk and add to the pot. Repeat. Mix together your soups and the milk. Add cheese at this time if using (see tip below). Add your brocolli to the mixture. Heat on medium-high, stirring occasionally. (If it starts to bubble, stir and turn down heat.) When soup is hot and broccoli is done, turn to low. Stir in your rice and chicken. Heat through for about 5 minutes on low and serve.

Tip: Serve topped with shredded cheddar cheese or a slice of velveeta. Or for a cheesy soup, add one or two cups of cheese to the pot before adding your brocolli.

Have a great week!

-Jerri

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