Cheesy Chicken Rice Soup is a perfect choice when you need a bowl of comfort and pure yumminess. Tender chicken pieces, chunks of broccoli, brown rice, all served up in a creamy cheese sauce.
Cheesy Chicken Rice Soup Makes a Great Weeknight Dinner
This recipe is great for weeknight dinners, too, as you can make it in less than an hour. Even less time, if you happen to have leftover or rotisserie chicken.
You may substitute fresh broccoli if you don’t have frozen. Sometimes, I have a broccoli and cauliflower mix in the freezer that is also very good.
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Ingredients for Cheesy Chicken Rice Soup
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Instructions for Making This Recipe
To begin, gather your ingredients so that you have everything close at hand. To make this soup, you’ll need a large soup pot or Dutch oven.
Prepare the Ingredients
Using a meat cutting board and knife, cut chicken breast into 1″ pieces. With a clean cutting board and knife, dice the sweet onion.
Slice the processed cheese into small chunks. Set all aside until ready to use.
Assemble and Cook the Soup
In a large saucepan or stockpot bring water and chicken bouillon to a boil, crushing the bouillon cubes until dissolved. You may also substitute 6 cups of chicken stock or broth if you prefer.
I always have bouillon cubes in my pantry, so that is usually my go-to ingredient when making soups.
Add chicken pieces, brown rice, and sweet onion to the boiling water. Reduce heat to low. Cook until rice is tender, about 18-20 minutes.
Stir in the frozen broccoli and return to a boil. Cook on medium heat for an additional 10-12 minutes until broccoli is heated through.
In a small bowl, whisk together half and half cream with flour until smooth. Pour into soup and cook on medium heat until thickened, stirring occasionally. Season the soup with paprika, kosher salt, and freshly ground black pepper.
Finish by stirring in cubes of cheese, allowing soup to simmer until cheese has completely melted, approximately 7-10 minutes. Stir once or twice.
Serve Cheesy Chicken Rice Soup warm with slices of your favorite hard or French bread. We like this soup with Tangy Sourdough or Ranch Loaves. This recipe will serve 4 people.
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Cheesy Chicken Rice Soup
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Ingredients
- 6 cups water
- 4 cubes chicken bouillon
- 1 1/2 pounds chicken breast (cut into 1" pieces)
- 1/2 cup brown rice
- 1 cup sweet onion (diced)
- 12 oz frozen broccoli
- 1/3 cup half and half cream
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 oz Velveeta cheese (cubed)
Instructions
- To begin, gather your ingredients so that you have everything close at hand. To make this soup, you’ll need a large soup pot or Dutch oven.
Prepare the Ingredients
- Using a meat cutting board and knife, cut chicken breast into 1″ pieces. With a clean cutting board and knife, dice the sweet onion.
- Slice the processed cheese into small chunks. Set all aside until ready to use.
Assemble and Cook the Soup
- In a large saucepan or stockpot bring water and chicken bouillon to a boil, crushing the bouillon cubes until dissolved. You may also substitute 6 cups of chicken stock or broth if you prefer.
- Add chicken pieces, brown rice, and sweet onion to the boiling water. Reduce heat to low. Cook until rice is tender, about 18-20 minutes.
- Stir in the frozen broccoli and return to a boil. Cook on medium heat for an additional 10-12 minutes until broccoli is heated through.
- In a small bowl, whisk together half and half cream with flour until smooth. Pour into soup and cook on medium heat until thickened, stirring occasionally. Season the soup with paprika, kosher salt, and freshly ground black pepper.
- Finish by stirring in cubes of cheese, allowing soup to simmer until cheese has completely melted, approximately 7-10 minutes. Stir once or twice. Serve warm. Serves 4-6.
