Description
Creamy chicken broccoli and rice soup delivers comfort in a bowl, blending hearty ingredients with rich, savory flavors. Warm, nourishing spoonfuls promise a satisfying meal that wraps you in delightful culinary comfort.
Ingredients
Scale
Main Protein & Produce:
- 3 boneless chicken breasts (about 1 pound / 454 grams)
- 5–6 cups broccoli florets (fresh or thawed)
- 1 large onion, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
Liquid & Rice Components:
- 4 cups chicken broth
- 1 cup milk
- 1 cup water (plus more if needed)
- ¼ cup uncooked white rice
Seasoning & Cheese:
- 2 tablespoons olive oil (divided)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon dried thyme
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese (plus extra for serving)
- 1 tablespoon fresh chopped parsley
- Salt and fresh black pepper, to taste
Instructions
- Warm a Dutch oven or large soup pot over medium heat, drizzling of olive oil across the bottom.
- Apply salt and black pepper generously to chicken breasts. Place them in the heated pot, cooking for 5-6 minutes on each side until golden brown and thoroughly cooked through. Transfer the chicken to a cutting board and slice into thin strips.
- Pour an additional tablespoon (15 milliliters) of olive oil into the pot. Introduce diced onions, chopped carrots, and finely minced garlic, seasoning with a pinch of salt and pepper. Sauté until vegetables become translucent and softened.
- Sprinkle dried thyme and add butter to the vegetable mixture. Dust with flour, stirring continuously to create a smooth, cohesive base.
- Allow the flour mixture to cook for 1-2 minutes, developing a light golden color and releasing a nutty aroma.
- Gradually incorporate milk, chicken broth, and water, whisking consistently to prevent lumps and create a silky liquid base.
- Add uncooked white rice and fresh broccoli florets to the pot. Reintroduce the sliced chicken, seasoning with ½ teaspoon (2.5 grams) salt and ⅛ teaspoon (0.6 grams) black pepper.
- Elevate heat to medium-high, bringing the liquid to a near-boiling point. Immediately reduce to a gentle simmer, covering and cooking for 20-25 minutes until rice is tender and broccoli is perfectly cooked.
- Incorporate shredded sharp cheddar cheese and grated Parmesan cheese, stirring until completely melted and creating a smooth, creamy consistency.
- Finish the soup with freshly chopped parsley, tasting and adjusting seasoning with additional salt and pepper if needed.
- Ladle the soup into warm bowls, garnishing with extra grated Parmesan cheese and a sprinkle of chopped parsley. Serve immediately while hot and creamy.
Notes
- Craft this hearty soup when craving comfort food that warms your soul from the inside out.
- Perfect for chilly evenings when you want a one-pot meal packed with protein and vibrant vegetables.
- Cheese creates an irresistibly creamy texture that transforms simple ingredients into a restaurant-worthy dish.
- Leftovers taste even better the next day as flavors continue to meld and develop deeper complexity.
- Easily customize by swapping chicken for turkey or adding different seasonal vegetables like cauliflower or zucchini.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 367 kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 82mg