Try this simple soup recipe for a quick weekend lunch or a homey weekday dinner with the family. It’s classic, comforting and bound to satisfying even the hungriest of bellies.
Sauté mushrooms and onions in butter until tender; add flour and stir until smooth. Cook 1 minute stirring constantly.
Gradually add half & half and chicken broth; cook over medium heat, stirring constantly until thick and bubbly.
Stir in remaining ingredients. Cover and simmer 10 minutes, stirring occasionally.
As the rice is cooked before adding into the recipe, feel free to swap in another long grain rice such as white rice or jasmine rice.
Broccoli and chicken go together like peanut butter and jelly. Fresh veggies, savory chunks of seared chicken, nutty brown rice, and a little cream make this soup the ultimate recipe for enjoying your favorite vegetable and chicken combo.
For this soup, you’ll also enjoy buttery sliced mushrooms and chopped onions. After you’ve made a creamy mixture of flour and equal parts flour, you’ll have the ideal thickened paste, for your soup’s foundation. With the reduction of a healthy amount of chicken broth, as well as four cups of half and half, this soup turns into a creamy, dreamy pot of deliciousness.
Apart from the savory, flavorful broth that you’ve created, chicken chunks, whole grain rice, and aromatic herbs like rosemary and thyme get tossed in and add an extra layer of flavor to this tasty work of art. Try other comforting recipes to cozy up with. Looking for a new dinner idea? Check out: how to make arroz chaufa.