This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chicken Broccoli Rice Cheese Soup
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- #42830
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 pounds chicken or chicken parts
2 cloves garlic, mashed
3 cups fresh broccoli
1 package (8 ounce size) cream cheese
1/2 cup butter
1 package (16 ounce size) mild Mexican cheese
1/2 cup flour
1 cup rice
6 cups broth
salt and pepper
1 cup celery, diced
1 cup onion, chopped
directions
Prepare ahead: Stew chicken and save broth.
Cook rice. Blanch broccoli 1 minute, then chop. Saute celery and onion until tender. Set aside.
In large stockpot or dutch oven, melt butter over medium heat. Add 1/2 cup flour, slowly stirring until smooth. Add broth. Stir until it boils. Add the celery, onions, garlic, cream cheese, Mexican cheese and rice. Add more broth to desired thickness. Reduce heat. Simmer until cheese melts.
Add chicken and broccoli, simmer until broccoli is tender. Serve.
cook's notes
This is a great soup. I tend to omit the celery b/c I don't think it goes well with the other ingredients (plus I'm not a celery fan). Also, when I want to put this together quickly I use the pre-crushed garlic in the bottle. Tastes great!
added by
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nutrition data
812 calories, 58 grams fat, 30 grams carbohydrates, 42 grams protein per serving.
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reviews & comments
February 21, 2008
This absolutely delicious!! I used 4 cups cut-up chicken, 1 1/2 stick butter, 4 cans of broth (14 1/2 oz cans) I added fresh dill approx 1 tablespoon. I sauted onion & celery in butter before adding the flour. I used minced garlic 1/4 tsp. Just love this recipe. Fit for guests!! Excellent!!