Sunday, December 16, 2012

Creamy Broccoli, Chicken, and Cheese soup

2 boneless chicken breasts
1 small box of chicken broth (I used Swanson's)
1 head of broccoli with florets chopped off
1 c. uncooked rice
1-2 c. water
1/2 stick butter
1/2 gallon milk
1 c. heavy cream
1 c. shredded sharp cheddar cheese
1 c. shredded five cheese blend
dash of onion powder
dash of garlic salt
salt to taste

Boil the two chicken breasts in the broth in a large pot until done.  Remove chicken from the pot and add in the broccoli and rice.  Add 1-2 cups water if needed.  Cook until rice and broccoli are done to your liking.  While rice and broccoli are cooking, shred the chicken.  Return chicken to the pot when the rice and broccoli are done.  Add in the butter, milk, and cream.  Heat just to boiling, but do not boil.  Add seasonings to taste.  Turn down to low and add cheese.  Stir until cheese is melted.  Serve warm.

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