25-Minute Broccoli-Cheddar Soup with Chicken and Rice
Broccoli-cheese soup takes me back to my childhood. The thought of broccoli florets covered in a thick, rich, cheesy soup still brings a smile to my face. Honestly, that soup was the only way I would ever voluntarily eat broccoli as a kid. Looking back I am sure it was the ‘bowl of cheese’ that…
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 2 tbsp flour
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 cup jasmine rice
- â½ tsp ground black pepper
- â½ tsp smoked paprika
- 1 lb boneless skinless chicken breast
- 6 cup chicken broth
- 1 bag broccoli florets frozen
- 8-oz shredded cheddar cheese (or your favorite ch
- Carbohydrate 49.4628224960382 g
- Cholesterol 1461.03589365 mg
- Fat 286.251046347 g
- Fiber 0.727999973297119 g
- Protein 372.47676955825 g
- Saturated Fat 83.64879570525 g
- Serving Size 1 1 Serve (2023g)
- Sodium 1365.322010125 mg
- Sugar 48.7348225227411 g
- Trans Fat 24.42733820525 g
- Calories 4368 calories
Heat an 8 quart pot over medium high heat. Dice chicken into bite size pieces. Add olive oil and chicken to pot. Sprinkle pepper and paprika on chicken. Stir. Cook chicken until golden brown, about 5 minutes. Add chicken broth and cover. Bring to a boil. Add rice and broccoli. Replace cover. Cook until rice is almost tender (al dente), about 8-10 minutes. Meanwhile, combine butter and flour in a small bowl. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine. Add cheese. Stir and reduce to simmer. Let soup warm while you set the table, about 5 minutes. Soup will thicken while it sits.
