• 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.