Recipe by VALERIE7585
"An easy and quick soup to make on a cold day. Full of a great cheesy taste with big chunks of chicken and broccoli all over."
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skinless, boneless chicken breast halves - chopped
2 (32 fluid ounce) containers
1 large head
fresh broccoli, cut into bite size pieces
processed cheese food, shredded
shredded Cheddar cheese
salt and pepper to taste
uncooked instant rice
This recipe is amazing. My children ask for it all the time. I made 2 small changes, 1 I boiled a whole chicken in my favorite spices and used both white and dark meat, 2 I used low sodium chicken broth because it was to salty using the regular broth.
It was just ok. Not a whole lot of flavor. I only used 3C of rice instead of 4C and that seemed to be a lot. The cheddar cheese really didn't melt well- there were rubbery chunks here and there. It probably could use more velveeta(processed cheese food). My 3 and 5 year olds did not like it- I was surprised because my 3yr old LOVES soup. I probably will not make it again.
I made this and 4X'd the recipe. It was a huge hit and I gave some to family. Even my kids loved it! I am on my second time making this soup.
This was good. I halved the recipe and it made about 5 large servings. I made regular white rice in my rice cooker and added it instead of instant (worked fine). And I used some cajun seasoning on my chicken to add a little flavor. Will make again.
Exactly what I was looking for. I messed up and only put 46oz of broth in it, but I only ended up putting one cup of white rice in it and added 8 more ounces of processed cheese (I like my cheese). Thanks!
FANTASTIC! Everyone loved it...even my picky 2 year old who doesn't like broccoli! Great recipe!
I used 3 cups of rice and it was plenty. Turned more into a rice dish instead of soup. Easy to make and tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese, Broccoli, and Chicken Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 169
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