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“This recipe is from my friend, Nancy. She prepared this for our annual graduating class girlfriend get together. Practically everyone wanted the recipe. This is a thick soup but you could thin it if desired. I fixed it tonight and DH really enjoyed it.”
2hrs 20mins

Ingredients Nutrition


  1. Cook chicken in 1/2 to 1 cup water until done. (I used bone in chicken, covered with water with my favorite spices; salt, pepper, red pepper flakes and 1 bouillon cube and simmered for 45 minutes. I reserved my broth)
  2. Set aside; when cool shred.
  3. Cook bacon, drain and reserve.
  4. Mix canned broth, rice and seasoning packet, carrots, onion, bouillon, poultry seasoning and garlic in kettle used to cook chicken.
  5. Boil, cover and simmer for 30 minutes.
  6. Add broccoli and simmer 10 minutes.
  7. Melt margarine in 2 quart sauce pan, gradually stir in flour and pepper.
  8. Cook 1 minute, stirring constantly.
  9. Gradually add milk and cook and stir until thickened.
  10. Stir in some broth from soup (I used one ladle) and then pour all creamed mixture into soup.
  11. Stir until smooth. Add chicken, bacon and 1/2 cup water (I used the broth that I cooked in chicken and reserved).
  12. Heat gently, stirring often. Do not boil.
  13. If too thick, thin with a small amount of broth or milk to desired thickness. The soup is thick just the way DH likes it. I saved reserved broth to add to leftover soup when I reheat it.
  14. Serve with crusty bread or muffins.

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