chicken
broccoli
soups
rice
comfort food
creamy
one-pan
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Chicken Broccoli Rice Soup By Rachael

How To Make Chicken Broccoli Rice Soup By Rachael

Oval Face Makeup Tips (Eyebrows + Blush) to Add Width | Mally Ro…

How to Make Pomegranate-Harissa Chicken Wings | Chef Michael Sol…

The Right Way to Apply Makeup for Heart-Shaped Faces | Makeup Ar…

How to Make Watermelon and Feta Salad | Chef Michael Solomonov

Jenny Mollen Talks Narcissistic Friends—a Theme in Her New Book …

New Deals! KitchenAid Food Processor, Luggage Set + More—Between…

How to Make Steak Sauce Burgers with Mushrooms and Onions | Rach…

How to Make a Sugar Cookie Cheesecake Flag Cake

How to Make Brown Butter Cake Pop Skewers with Berries + Lemon-G…

How to Make Thai-Inspired BLT Skewers | Ryan Scott

Serve Up Your Summer Fruit Salad in This Adorable Pig-Shaped Wat…

How to Make Spicy Chorizo Sloppy Joes | Rachael Ray

Benefits of Niacinamide In Skincare Products | NYC Dermatologist…

Retinol vs Bakuchiol in Skincare Products: What's the Difference…

4 Budget-Friendly Skincare Products Recommended By a Dermatologi…

3 Dermatologist-Recommended Moisturizers That Are Worth Splurgin…

Ranch Smashed Potatoes + Mother & Daughter Makeover After Losing…

Southern Fried Chicken + Epic Food Trucks From Around the World

A Spicy Spin on Chicken Dinner + Richard Blais' Simple Orange Ch…

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

Rach's one-pot soup is a delicious way to eat your broccoli—in a creamy broth with shredded rotisserie chicken + two kinds of rice.

Ingredients

  • 6 tablespoons butter
  • 1 carrot, peeled and finely chopped
  • 1 large leek, halved, cleaned and thinly sliced, white and light green tops only
  • 4 cloves garlic, chopped
  • Salt and pepper
  • 4 tablespoons flour or gluten-free flour
  • 3 cups chicken or vegetable stock
  • 3 cups half-and-half
  • About ¼ teaspoon grated nutmeg
  • About 1 ½ teaspoons cumin and caraway seed, toasted and ground in spice mill (optional but recommended)
  • 1 cup wild and brown rice (Rach likes Lundberg Wild Blend or Bob’s Red Mill Wild and Brown Rice)
  • 1 pound broccoli or broccolini, fine chop to small dice
  • 3 cups cooked rotisserie chicken meat, pulled or chopped (OR plant-based grilled "chicken" product)
  • 2 cups grated sharp yellow cheddar cheese, optional

Yield

Serves: 4 to 6

Preparation

In a soup pot over medium to medium-high heat, melt butter, add carrots, leeks and garlic, season with salt and pepper, stir 2 minutes, add flour and stir a minute more, stir in stock then bring to bubble, and whisk in half-and-half. Season the soup base with nutmeg, cumin and caraway if using.

Add the rice to hot soup base, simmer for about 20 minutes. Add the broccoli or broccolini and cook 20 minutes more to tender.

Stir in chicken and heat through, then add cheddar or garnish soup with it.