Farmhouse Broccoli Cheese, Chicken & Rice Soup
A hearty, comforting soup made with real cheese - filling enough for a full meal.
Ingredients
- 4 tbsp butter
- 1 small onion, finely diced
- 1/2 cup celery, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk or half-and-half
- 2-3 cups fresh broccoli florets, chopped small
- 1 large carrot, finely grated (optional)
- 2 cups cooked chicken, shredded or diced
- 1 cup cooked white rice
- 2 1/2 cups sharp cheddar cheese, freshly shredded
- 1/2 cup Gruyère or parmesan cheese (optional)
- 1/2 tsp sea salt (to taste)
- 1/2 tsp black pepper
- 1/4 tsp paprika or dry mustard (optional)
Instructions
- In a large pot over medium heat, melt butter. Add onion and celery and cook 4-5 minutes until softened. Add garlic and cook 30 seconds.
- Whisk in flour and cook for 1 minute, stirring constantly (do not brown).
- Slowly whisk in chicken broth, then milk. Bring to a gentle simmer until slightly thickened.
- Add broccoli and grated carrot. Simmer 10-15 minutes, until broccoli is very tender.
- Optional: Use an immersion blender to partially or fully blend for a smoother texture.
- Stir in cooked chicken and cooked rice. Heat through for 3-5 minutes.
- Reduce heat to low. Add cheese a handful at a time, stirring until melted before adding more. Do not boil.
- Season with salt, pepper, and optional spices. Serve warm.
Notes
- Always shred cheese fresh for the smoothest texture.
- Cooking rice separately helps prevent overly thick leftovers.
- Soup will thicken as it sits - add broth or milk when reheating.