Broccoli-Chicken Rice Soup

Name: Broccoli-Chicken Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings (2-1/2 quarts)
Ingredients: 4 cups whole milk; 2 cans (14-1/2 ounces each) chicken broth; 1 envelope ranch salad dressing mix; 2 cups fresh broccoli florets; 1/2 pound Velveeta, cubed; 3 cups cooked rice; 2 cups cubed cooked chicken

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Karen Reed

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

I transformed leftover chicken and rice into this tasty soup. It even passed the company test. —Karen Reed, Middletown, Ohio

TEST KITCHEN APPROVED

Broccoli-Chicken Rice Soup

7 Reviews Add your review

Yield:6 servings (2-1/2 quarts)

Prep:10 min

Cook:20 min

Save Saved Saving email print

Ingredients

4 cups whole milk
2 cans (14-1/2 ounces each) chicken broth
1 envelope ranch salad dressing mix
2 cups fresh broccoli florets
1/2 pound Velveeta, cubed
3 cups cooked rice
2 cups cubed cooked chicken

Text Ingredients

Shop Recipe

Directions

1
In a Dutch oven, combine milk, broth and dressing mix; bring to a boil. Add broccoli; cook, uncovered, until tender, 3-5 minutes. Stir in process cheese until melted. Add rice and chicken; heat through, stirring occasionally.