Summer #15…Chicken & Rice Broccoli Soup Recipe

This was again easy and delicious…I didn’t make any changes did a change…I did double up on my chicken yesterday so I already had it ready for tonight’s dinner
1 tablespoon olive oil

1½ pounds boneless skinless chicken thighs, cubed

1½ tablespoons Onion Onion™ Seasoning **

3 cups water

3 cups milk

2 cups instant white rice

1 package Cheddar Broccoli Soup Mix **

**Order at


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 (leftovers): Place 2 servings of soup in a storage container. Refrigerate up to 2 days.


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