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Cheesy Chicken Rice Soup is a perfect choice when you need a bowl of comfort and pure yumminess. Tender chicken pieces, chunks of cauliflower and broccoli, brown rice, all served up in a creamy cheese sauce.
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.
Ingredients Needed to Make Cheesy Chicken Rice Soup
- water
- chicken bouillon
- chicken breast or tenders
- brown rice
- sweet onion
- frozen cauliflower and broccoli blend
- paprika
- kosher salt
- freshly ground black pepper
- half and half cream
- all-purpose flour
Instructions for Making This Recipe
To begin, gather your ingredients so that you have everything close at hand. Using a meat cutting board and knife, cut chicken breast or tenders into 1″ pieces.
In a large saucepan or stockpot bring water and chicken bouillon to a boil, crushing the bouillon cubes until dissolved. You may also substitute 4 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, rice, and onion to the boiling water. Reduce heat to low. Cook until rice is tender, about 18-20 minutes.
There should still be plenty of broth in your pot at this time, but if necessary, add in 1/2 – 1 cup of water, if desired. Stir in the frozen cauliflower/broccoli blend, and return to a boil. Cook on medium heat for an additional 10-12 minutes until cauliflower is heated through.
In a small bowl, whisk together half and half cream with flour until smooth. Pour into soup, stirring until thickened.
Remove from heat, and stir in cubes of cheese. Cover the pot and allow cheese to melt, approximately 7-10 minutes, stirring once or twice. Season with paprika, salt, and freshly ground black pepper.
Serve 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.
Cheesy Chicken Rice Soup
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Ingredients
- 6 cups water
- 4 cubes chicken bouillon
- 1 pound chicken breast or tenders (cut into 1" pieces)
- 1/2 cup brown rice
- 1 cup diced onion
- 12 oz package frozen cauliflower and broccoli blend
- 1/3 cup half and half cream
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 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. Using a meat cutting board and knife, cut chicken breast or tenders into 1" pieces.
- In a large saucepan or stockpot bring water and chicken bouillon to a boil, crushing the bouillon cubes until dissolved.
- Add chicken pieces, rice, and onion to the boiling water. Reduce heat to low. Cover and cook until rice is tender, about 25 minutes.
- There should still be plenty of water in your pot at this time, but if necessary, add in 1/2 - 1 cup more if desired. Stir in the frozen cauliflower/broccoli blend, and return to a boil. Cook on medium-low heat for an additional 10-12 minutes until cauliflower is heated through.
- In a small bowl, whisk together half and half with flour. Pour into soup, stirring until thickened, 30-60 seconds. Season with paprika, salt, and freshly ground black pepper.
- Remove the pot from heat, and stir in cubes of cheese. Cover and allow the cheese to melt, approximately 7-10 minutes.
- Serve with your favorite crusty, hard bread or French bread. Serves 4.
