Grammy’s broccoli, chicken, and rice soup
5
Points®
Total time: 54 min • Prep: 11 min • Cook: 43 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
Onion
1 cup(s), chopped, chopped
Cremini mushroom
1 cup(s), sliced, fresh, sliced
Garlic
1 clove(s), minced
Tomato
1 medium, seeded and chopped
Reduced sodium chicken broth
6 cup(s)
Uncooked white rice
½ cup(s), long-grained variety
Broccoli
2 cup(s), chopped, fresh florets
Cooked skinless boneless chicken breast
2 cup(s), chopped, cubed
Grated Parmesan cheese
¼ cup(s)
Black pepper
½ tsp, freshly ground
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.