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My husband is a meat and potatoes kind-of-guy, but I often serve this Herbed Brown Rice in place of potatoes. Flavored with chicken bouillon, Herbs de Province, and butter, this rice is perfect to serve with your favorite pork, chicken, or seafood recipes.
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 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.
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.
Notes
*You may substitute 4 cups of chicken stock or broth in place of the water and bouillon cubes if you prefer.