Reviewed: Feb. 26, 2013

This isn't really a soup once you add the rice, and I even cut the amount in half. It's more like a casserole once the rice cooks and absorbs the liquid. I had to add two cups of water and one cup of milk to get it back to a soup consistency.

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Reviewer:

megan

Reviewed: Dec. 3, 2012

It's a great recipe. I however had tweaked mine. I used 1 stick of butter and I added a half a bag of egg noodles in place of the rice, since my son doesn't care for rice. It was quite yummy!

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Reviewer:

sylerclans

Reviewed: Nov. 12, 2012

This was really! Followed the recipe except I followed advice from others and just did 3 cups of rice...even with that it was still really thick as the rice absorbed so much of the broth. I did end up adding in some milk...maybe a cup or so, so help thin it out a bit. Was very good and served with fresh warm bread. Will make again! Thanks!

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Reviewer:

Nosnah5

Reviewed: Oct. 4, 2012

Followed the recipe pretty right on but used bullion since I didn't have broth. The only down side is that the rice soaks up the broth, making it next time I might add more water...I like the rice so I'd keep that quantity but add more liquid. Excellent soup.

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Reviewer:

hazerly

Reviewed: Feb. 28, 2012

I will use half of the rice next time and double the chicken and velveeta. Also, its ohk to be generous with the salt and pepper. It kind of lacked taste, but I think by doubling the cheese that would be fixed. make sure to finely chop the broccoli and chicken. overall it was pretty good and I will be making it again.

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Reviewer:

pmhollenkamp

Reviewed: Feb. 6, 2012

This was really good. I was short on time and threw this together with what I had on hand, I did make a few changes. I used canned cheese. I had frozen broccoli that I pre cooked. And less rice, only used 2 cups brown rice that I had leftover from yesterday, So good my 4 year old loved it. I will definitely make this again.

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Reviewer:

EATIN2RUN

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Fairfield, California, USA

Reviewed: Dec. 22, 2011

Good! Liked that it uses fresh broccoli instead of frozen. Also only used 3 c of instant rice, glad I did not use 4! Might only try using 2 next time so it seems more like soup.

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Dec. 20, 2011

My WHOLE family loved this and they do not like broccoli. I subbed a can of cheese soup instead of the Velveeta. I loved this bc I'd been looking for a soup that could match one I'd had at a restaurant years ago. This one did it!! I cut the chicken as small as possible and I followed the rest of the directions exactly. It was perfect.

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Reviewer:

Jenelly

Cooking Level: Expert

Home Town: Lumberton, New Jersey, USA

Living In: Lillian, Alabama, USA

Reviewed: Oct. 20, 2011

My family loves this stuff. Its more like a casserole then a soup but thats ok with us. I have made a few changes to the recipe over the years, i always use low sodium chicken broth, and I boil a small whole chicken with onion and celery, then i pull all the meat off bones and use it. yes this way takes a bit longer but it taste so much better.

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Reviewer:

Tamela

Reviewed: Mar. 12, 2011

This turned out to be more of a side dish than a soup. The instant rice continued to absorb so much of the liquid that it became very thick. I had to add more liquid before serving. The overall flavor was good, but I would only recommend using half the recommended rice in this recipe.

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