Grammy’s broccoli, chicken, and rice soup

5 - 7
PersonalPoints™ per serving
Total Time
54 min
11 min
43 min
Make this healthy soup on cold winter nights. It's chock full of fresh ingredients including onion, tomato, cremini mushrooms, and broccoli. Rice adds a nice texture to the vegetables. Cooked chicken breast adds a flavorful protein. You can use leftover turkey, beef, or pork instead of the chicken if you like. If you like, use a 10-ounce box of frozen broccoli spears thawed and coarsely chopped, instead of the fresh broccoli. Serve this soup with a salad, cornbread or grilled cheese sandwiches. Take leftovers for lunch the next day.


Olive oil

2 tsp

Uncooked onion(s)

1 cup(s), chopped

Cremini mushroom(s)

1 cup(s), fresh, sliced

Garlic clove(s)

1 medium clove(s), minced

Fresh tomato(es)

1 medium, seeded and chopped

Reduced-sodium chicken broth

6 cup(s)

Uncooked white rice

½ cup(s), long-grained variety

Uncooked broccoli

2 cup(s), fresh florets

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, cubed

Grated Parmesan cheese

¼ cup(s)

Black pepper

½ tsp, freshly ground


  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onions, mushrooms, and garlic; cook, stirring often, until the vegetables are tender, about 8 minutes. Add the tomato and cook until soft, about 5 minutes.
  2. Stir in the broth and rice; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Stir in the broccoli and the chicken; return to a boil. Reduce the heat and simmer, partially covered, until the broccoli is tender and the chicken is heated through, about 5 minutes. Remove from the heat; stir in the cheese and pepper. Yields 2 cups per serving.