Chicken Broccoli Cheese Soup with Rice - comforting and delicious! We don't even like broccoli and we both had two bowls of this yummy soup! Ready to eat in under 30 minutes! Chicken, rice, celery, onion, broccoli, garlic, chicken broth, and lots of cheese! Use cornstarch for a gluten-free soup. Can freeze leftovers for a quick meal later. All you need is a salad and some crusty bread and you are set! #soup #broccoli #cheese #chicken #rice
In a Dutch oven, melt butter. Add celery and onion. Cook until starting to soften.
Add flour and stir. Slowly whisk in broth. Bring to a boil.
Add remaining ingredients and reduce heat to a simmer. Cook until cheese has melted and broccoli is tender.
Notes:
I used rotisserie chicken for the cooked chicken in this soup.
Can use any cooked rice you prefer. Brown, jasmine, basmati, white.
I used a Mexican cheese blend. Feel free to use any cheese you prefer.
For a gluten-free soup, substitute corn starch for the flour.
Can use fresh or frozen broccoli.
To make this in the slow cooker, melt the butter and flour in a saucepan. Whisk in broth and bring to a boil. Transfer to the crockpot and add the remaining ingredients. Cook on LOW until warm.
If making in the slow cooker you can use raw chicken breasts instead of cooked chicken. Cook soup on low until chicken is cooked. Shred with two forks. Add back to the crockpot and serve.
You can freeze the leftovers for a quick meal later. Cool soup and freeze in plastic containers or freezer bags. To reheat, thaw and heat on the stovetop or in the microwave. Add chicken broth if the soup is too thick.
If making this exclusively as a freezer meal, leave out the cooked rice and add it when you reheat the soup.