“Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth.”
13 cups

Ingredients Nutrition

  • 1 onion, chopped
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 8 cups water (or chicken broth or half water and half broth)
  • 1 (6 1/4 ounce) packagefast-cooking long grain and wild rice blend (such as Uncle Ben's®)
  • 1 (10 ounce) package frozen chopped broccoli
  • 2 cups chopped cooked chicken
  • 1 (8 ounce) package processed cheese, cubed (such as Velveeta®)
  • 1 (10 3/4 ounce) can cream of chicken soup, undiluted


  1. Saute´ onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
  2. Add water (or broth), seasoning packet from rice, broccoli, and chicken.
  3. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
  4. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
  5. Serve immediately.

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