Wallys Brocolli Chicken An Rice Soup Recipes

BROCCOLI-CHICKEN RICE SOUP

Steps:

• 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.

CREAMY BROCCOLI-CHICKEN SOUP

Steps:

• In a large saucepan or Dutch oven cook and stir broccoli, mushrooms, carrot, and onion in hot butter 6-8 minutes or until vegetables are tender.
• Stir in flour, basil, and pepper. Add milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add Grilled & Ready® Diced Chicken; heat through.

NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

CHICKEN, WILD RICE BROCCOLI SOUP

Steps:

• Wash wild rice in three changes of hot tap water; drain. Add rice, salt, and water to saucepan and heat to boiling. Reduce heat and cover. Simmer until rice is tender and has absorbed the water, about 30 to 45 minutes; for al dente rice, drain after 30 minutes. Rice should be tender but not mushy. Some kernels will be open, and others will be just tender. Set aside.
• Melt the butter in large heavy pot. Add the onion and mushrooms, sautéing for 5 minutes or until vegetables are cooked.
• Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender.
• Place the vegetable mixture into a blender or food processor and process until smooth. You may need to do this in batches. Add flour and cream; blend until smooth. Return pureed vegetables to pot.
• Heat to simmering and cook until thickened.
• Stir in the chicken and wild rice.
• Add salt and pepper to taste.

BROCCOLI AND RICE SOUP

Steps:

• Cook rice medley as per package directions until just done.
• About 30 minutes.
• Do not drain.
• In a large soup pot, on medium heat, melt butter with oil.
• Add carrot/onion and saute until onion is tender.
• Add garlic and saute until just fragrant.
• Add broccoli and also saute for 5 minutes.
• Add stock and rice with liquid.
• Simmer for 20 minutes.
• Season with salt and pepper to taste.

CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
• Transfer rice to a casserole dish and mix with chicken and broccoli.
• Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.

CREAMY CHICKEN, BROCCOLI AND RICE SOUP

Steps:

• Stir together broth, rice, alfredo sauce mix and thyme in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Stir iin broccoli and chicken. Cook for 5 minutes more.