Monday, September 26, 2011

Chicken Broccoli Soup

I love fall.  One of the many reasons is: soup!  Something about soup and fresh bread just gets me.  
This is an easy but tasty soup recipe.

Chicken Broccoli Soup
1 T oil
1 med onion, chopped
4 cups water (or substitute water and bullion for 4 cups chicken broth)
6 chicken bullion cubes (1 tsp size)
1 cup milk
10 oz  fresh broccoli, steamed and chopped or frozen chopped broccoli
4 chicken tenders (also great with leftover turkey, just chop and add with milk)
1/2 cup rice (optional, if you leave it out, you might want to thicken the soup with shredded cheese)
4 oz cream cheese, cut into cubes
shredded cheese for garnish

Heat oil in pan until it starts to smoke, add onion and cook until tender.  Add water, bullion, broccoli, rice, and chicken (I just throw the whole tenders in there frozen).  Cover and cook over med heat until chicken is done.  (about 10-15 minutes)   Remove chicken, recover so rice will continue to cook, shred chicken and return to pan.  Once rice is cooked, add milk heat until almost boiling, turn down heat and add cream cheese, don't boil once cream cheese is added.  Stir to incorporate cream cheese.  Serve with shredded cheese on top. Serves 6.
Great served with Dinner Rolls.

An Amanda Original


  1. This is a great soup. I am not a huge soup fan either. But this stuff is so creamy and cheesy it is hard not to like it. The only problem I run into is if Amanda makes her rolls with it, I tend to over do it on the roll eating and end up too full to finish my soup.

  2. This looks yummy I am making it tonight. Thanks!

  3. Just made it and it was wonderful!!! Couldn't have been better. This is definitely a keeper. Keep the recipe's coming.


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