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Broccoli Rice Soup
1 1/2 cups chicken, shredded from a deli roasted chicken
3 ½ cups broccoli florets
2 teaspoons butter
1 teaspoon oil
1 onion, chopped fine
½ cup celery, chopped fine
1 small carrot, chopped finely
1 teaspoon garlic, chopped
3 tablespoons white rice
3 cups water
3 chicken bouillon cubes
1 bay leaf
1/3 teaspoon nutmeg
¼ cup heavy cream
3 ounce package cream cheese
Salt and pepper to taste
Cut off stems from broccoli, chop broccoli into small bite size florets.
Heat butter and oil in large pan over medium heat and add onion, celery,
carrot and garlic. Cook mixture about 3 minutes or until onion is limp.
Add rice, water, bouillon cubes and bay leaf. Bring just to a boil and
reduce heat to low. Cover and simmer 10 minutes. Add the broccoli
florets and chicken and continue cooking, covered for about 15 minutes
until rice and vegetables are tender. Add nutmeg, salt and pepper.
Stir in cream and cream cheese. Simmer over low heat until thoroughly
heated, stirring occasionally.
Makes 4 servings
   
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