Chicken & Rice Broccoli Soup Recipe
- 1 tablespoon olive oil
- 1½ pounds boneless skinless chicken thighs, cubed
- 3 cups water
- 3 cups milk
- 2 cups instant white rice
- In large saucepan or Dutch oven, heat oil over medium-high heat. Add chicken and Onion Onion™ Seasoning. Salt and pepper as desired. Sauté until browned, about 5 minutes.
- Stir in remaining ingredients. Bring to a boil; reduce heat and simmer 12-15 minutes, stirring frequently. Salt and pepper as desired.
Makes 6 servings OR 4 servings + 2 leftover servings.
Serve with Rustic Herb Breadsticks.
Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
For remix Chicken & Rice Casserole recipe: Place 2 servings of soup in a storage container. Refrigerate up to 2 days.