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Grammy’s broccoli, chicken, and rice soup

5
Points®
Total Time
54 min
Prep
11 min
Cook
43 min
Serves
4
Difficulty
Easy
Make this healthy soup on cold winter nights. It's chock full of fresh ingredients including onion, tomato, cremini mushrooms, and broccoli. Rice adds a nice texture to the vegetables. Cooked chicken breast adds a flavorful protein. You can use leftover turkey, beef, or pork instead of the chicken if you like. If you like, use a 10-ounce box of frozen broccoli spears thawed and coarsely chopped, instead of the fresh broccoli. Serve this soup with a salad, cornbread or grilled cheese sandwiches. Take leftovers for lunch the next day.

Ingredients

Olive oil

2 tsp

Onion

1 cup(s), chopped, chopped

Cremini mushroom

1 cup(s), sliced, fresh, sliced

Garlic

1 clove(s), minced

Tomato

1 medium, seeded and chopped

Reduced sodium chicken broth

6 cup(s)

Uncooked white rice

½ cup(s), long-grained variety

Broccoli

2 cup(s), chopped, fresh florets

Cooked skinless boneless chicken breast

2 cup(s), chopped, cubed

Grated Parmesan cheese

¼ cup(s)

Black pepper

½ tsp, freshly ground

Instructions

  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onions, mushrooms, and garlic; cook, stirring often, until the vegetables are tender, about 8 minutes. Add the tomato and cook until soft, about 5 minutes.
  2. Stir in the broth and rice; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Stir in the broccoli and the chicken; return to a boil. Reduce the heat and simmer, partially covered, until the broccoli is tender and the chicken is heated through, about 5 minutes. Remove from the heat; stir in the cheese and pepper. Yields 2 cups per serving.

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