Cream of Chicken Broccoli and Rice Soup

This has become a regular part of our menu. One of my family’s favorite soups.


  • 1 to 1 1/2 lbs Bone in Chicken (I find marked down chicken breasts but any cut would do or even left over chicken)
  • 1 Medium onion minced (I use a mini chopper to make them disappear into food)
  • 4 Cloves of garlic
  • Italian or Poultry seasoning
  • 1 1/2 Cup of rice (white or brown long grain)
  • 1 lb bag of frozen broccoli
  • 2 TBS Lemon Juice
  • 1 cup of milk
  • Water approximately 2 quarts
  • Salt and Pepper to taste
Cooking the chicken and creating stock.

De-boned chicken going back into the pot.

Finished soup. Just a quick note it will thicken even more as it cools.


  1. Mince garlic and onion and add to chicken in pot.
  2. Add seasoning, lemon juice and water to the pot. Make sure that the water covers the chicken by approximately 2 inches.
  3. Bring the pot to a boil.
  4. Let boil for approximately 5 minutes and then lower heat to medium. Let simmer for 45 minutes.
  5. Remove chicken and de-bone carefully.
  6. Add chicken, broccoli and milk to the pot and bring back to a boil.
  7. Add rice and reduce heat so that the soup will simmer. Allow 30 minutes for rice to cook.
  8. Adjust heat to low for 15 minutes so that the soup will thicken.

For a little bit different flavor top bowls off with Parmesan cheese or cheddar.

Published by Tammy Curry

Single mom of awesome kids, writer, social media enthusiast, registered nurse, gardener dragging her family along on a journey to self-sufficiency. I have been described as driven, artsy, genuine and earthy. I am the modern granola girl!

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