Creamy Rice And Broccoli Soup
This creamy rice and broccoli soup offers comforting flavors with tender broccoli, savory chicken bouillon, and a hint of garlic and thyme. Perfect for a quick lunch or dinner, it’s hearty yet light, appealing to those seeking a nutritious, satisfying meal with a smooth, velvety texture.
Ingredients
Instructions
- Cook and stir chopped onion in hot margarine in a medium saucepan until tender, but not browned.
- Stir in all-purpose flour.
- Add chicken bouillon cubes, milk, water, frozen broccoli, garlic powder, and dried thyme leaves.
- Bring to a boil; reduce heat and simmer for 5 minutes.
- Stir in Minute rice; simmer for 5 minutes longer.
Tips & Substitutions
For a richer flavor, consider adding a splash of cream or a sprinkle of cheese when serving. You can substitute fresh broccoli for frozen if you prefer, just make sure to adjust the cooking time. If you want to make it heartier, add some cooked chicken or leftover Juicy Roast Chicken to the soup for added protein.
Serving Suggestions
Serve this creamy rice and broccoli soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Chicken Pie(Melt-In-Your-Mouth) for a comforting dinner. For added texture, consider topping the soup with croutons or a dollop of sour cream before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stove over low heat, stirring frequently, until heated through. You may need to add a splash of milk or water to maintain the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Rice And Broccoli Soup contains roughly 1032 calories, with 28g protein, 129g carbohydrates, and 55g fat. It is an excellent source of vitamin C (216% of the Daily Value), iron (157% of the Daily Value), and dietary fiber (101% of the Daily Value). Note that it is relatively high in sodium, at 570mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of Minute rice?
Using brown rice will require longer cooking times and more liquid, as it doesn't cook as quickly as Minute rice. If you decide to substitute, adjust the cooking time accordingly, about 20-25 minutes, and add an extra cup of broth or water to ensure the rice cooks properly.
Is it possible to make this soup vegan?
Yes, you can easily make this soup vegan by substituting margarine with olive oil or a plant-based butter, using vegetable broth instead of chicken bouillon, and replacing milk with a non-dairy alternative like almond or oat milk. This will keep the soup creamy without the use of animal products.
Can I freeze this soup?
While it's possible to freeze this soup, the texture may change upon thawing due to the rice. If you plan to freeze it, consider omitting the rice before freezing and adding fresh rice when you reheat the soup. Freeze in airtight containers for up to 3 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).