Creamy Chicken Broccoli and Rice Soup – Creamy soup overflowing with tender bites of chicken, fresh broccoli florets, white rice, cheddar and parmesan. It gets its creaminess from milk rather than heavy cream and doesn’t have a ton of cheese in it, just enough to add a touch of richness and flavor.
Broccoli au gratin Rice A Roni was one of my favorite foods growing up so it’s no surprise I come back to the broccoli-cheese-rice combination often. It’s a little boring but at the same time super comforting and most everyone likes it.
I’ve been patiently waiting to make this soup since July. I might be the only one in the world dreaming of soup ideas in the middle of summer.
Creamy Chicken Broccoli and Rice Soup
Normally I would go ahead and make the soup even in 90 degree weather but I had all these comments from year’s past whispering in my ear telling me no one wants to see this soup on your blog. Not in the middle of summer. Crazy girl.
Now we’re days away from fall and it’s getting kind of chilly in my corner of the world.
I think I got it right this time.
Soup’s on.
Creamy Chicken Broccoli and Rice Soup
Ingredients
- 2 tablespoons olive oil divided
- salt and fresh black pepper
- 3 boneless chicken breasts about 1 pound
- 1 large onion diced
- 1 big carrot diced
- 3 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 4 cups chicken broth
- 1 cup water plus more if needed
- 3/4 cup uncooked white rice
- 5 - 6 cups broccoli florets preferably fresh, thawed if frozen
- 1 cup shredded sharp white cheddar cheese
- 1/4 cup grated Parmesan cheese plus more for serving
- 1 tablespoon fresh chopped parsley
Instructions
- Heat a Dutch oven or soup pot on medium heat with a tablespoon of oil.
- Salt and pepper the chicken breasts on both sides then place them in the pan and cook 5 - 6 minutes. Turn them over and cook through until the juices run clear. Remove to a cutting board.
- Add the other tablespoon of oil to the pan with the onion, carrot and garlic. Season with salt and pepper. Cook, stirring often until softened. Add the thyme and butter. Toss the butter with the vegetables then add the flour and toss to coat.
- Cook another minute or two then slowly stir in the milk then the broth and water.
- Add the rice and broccoli. Slice the chicken into bite-sized pieces and add to the pot. Add a 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Turn the heat up to medium-high and bring to a simmer. Simmer 20 - 25 minutes until the broccoli and rice are tender.
- Stir in both cheeses and the parsley. Taste and season with more salt and pepper if needed.
- Serve with a sprinkle of Parmesan on top.