Creamy Chicken Broccoli and Rice Soup
Warm up with a hearty bowl of Creamy Chicken Broccoli and Rice Soup, the ultimate comfort food that combines tender chicken, vibrant broccoli, and wholesome rice in a rich, velvety broth. This one-pot wonder is packed with fresh vegetables like carrots, celery, and onion, enhancing its depth of flavor, while a luscious cream-based roux adds a luxurious texture to every spoonful. Perfectly seasoned with garlic, salt, and pepper, and optional cheddar cheese for an extra hint of indulgence, this soup is a cozy classic ideal for chilly nights or family dinners. Ready in under an hour and serving up to six, this recipe is the perfect wholesome meal that’s deliciously simple to prepare. Keywords: creamy chicken broccoli soup, rice soup recipe, comfort food, easy chicken soup recipe, one-pot soup recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts, diced
- 1 medium yellow onion, diced
- 2 medium carrots, finely diced
- 2 stalks celery stalks, finely diced
- 3 cloves garlic, minced
- 3 cups broccoli florets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups chicken broth
- 1 cup uncooked long-grain white rice
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese (optional)
Instructions
Heat olive oil in a large pot over medium-high heat. Add the diced chicken breasts and cook until they are lightly browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle boil. Stir in the uncooked rice, reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
While the rice is cooking, melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux. Slowly whisk in the heavy cream until smooth. Continue to cook until the mixture has thickened slightly, about 3-4 minutes.
After the rice has simmered for 15 minutes, add the broccoli florets to the pot. Cover and allow to simmer for an additional 10 minutes, or until the broccoli is tender and the rice is fully cooked.
Stir in the cooked chicken and the cream mixture. Season with salt and black pepper, adjusting to taste.
If desired, stir in shredded cheddar cheese until melted and well combined.
Serve the soup hot, garnished with additional cheese or a sprinkle of freshly cracked black pepper, if desired. Enjoy!
Nutrition Facts
Calories |
3690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 7304 mg | 318% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 23.3 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1401 mg | 108% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4300 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
