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.