Susan Wassenaar
25-Minute Broccoli-Cheddar Soup with Chicken and Rice
INGREDIENTS
1 Tbsp extra virgin olive oil...
1 lb boneless skinless chicken breast
½ tsp ground black pepper
½ tsp smoked paprika
6 cup chicken broth
1 cup jasmine rice
1 (14-oz) bag broccoli florets, frozen
2 Tbsp unsalted butter
2 Tbsp flour
8-oz shredded cheddar cheese (or your favorite cheese)
DIRECTIONS
Heat an 8 quart pot over medium high heat. Dice chicken into bite size pieces.
Add olive oil and chicken to pot. Sprinkle pepper and paprika on chicken. Stir. Cook chicken until golden brown, about 5 minutes. Add chicken broth and cover. Bring to a boil.
Add rice and broccoli. Replace cover. Cook until rice is almost tender (al dente), about 8-10 minutes.
Meanwhile, combine butter and flour in a small bowl. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine. Add cheese. Stir and reduce to simmer. Let soup warm while you set the table, about 5 minutes. Soup will thicken while it sits.
KITCHEN COUNTER
Serves 4.
25-Minute Broccoli-Cheddar Soup with Chicken and Rice
INGREDIENTS
1 Tbsp extra virgin olive oil...
1 lb boneless skinless chicken breast
½ tsp ground black pepper
½ tsp smoked paprika
6 cup chicken broth
1 cup jasmine rice
1 (14-oz) bag broccoli florets, frozen
2 Tbsp unsalted butter
2 Tbsp flour
8-oz shredded cheddar cheese (or your favorite cheese)
DIRECTIONS
Heat an 8 quart pot over medium high heat. Dice chicken into bite size pieces.
Add olive oil and chicken to pot. Sprinkle pepper and paprika on chicken. Stir. Cook chicken until golden brown, about 5 minutes. Add chicken broth and cover. Bring to a boil.
Add rice and broccoli. Replace cover. Cook until rice is almost tender (al dente), about 8-10 minutes.
Meanwhile, combine butter and flour in a small bowl. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine. Add cheese. Stir and reduce to simmer. Let soup warm while you set the table, about 5 minutes. Soup will thicken while it sits.
KITCHEN COUNTER
Serves 4.
INGREDIENTS
1 Tbsp extra virgin olive oil...
1 lb boneless skinless chicken breast
½ tsp ground black pepper
½ tsp smoked paprika
6 cup chicken broth
1 cup jasmine rice
1 (14-oz) bag broccoli florets, frozen
2 Tbsp unsalted butter
2 Tbsp flour
8-oz shredded cheddar cheese (or your favorite cheese)
DIRECTIONS
Heat an 8 quart pot over medium high heat. Dice chicken into bite size pieces.
Add olive oil and chicken to pot. Sprinkle pepper and paprika on chicken. Stir. Cook chicken until golden brown, about 5 minutes. Add chicken broth and cover. Bring to a boil.
Add rice and broccoli. Replace cover. Cook until rice is almost tender (al dente), about 8-10 minutes.
Meanwhile, combine butter and flour in a small bowl. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine. Add cheese. Stir and reduce to simmer. Let soup warm while you set the table, about 5 minutes. Soup will thicken while it sits.
KITCHEN COUNTER
Serves 4.
