Chicken Broccoli Soup -- Best Recipes

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Date Posted: 04/16/02 12:08:20pm
Author: CB
Subject: Chicken Broccoli Soup

Chicken and Broccoli Soup

1 cup long-grain rice
1 pound boneless, skinless chicken-breast halves, fresh or frozen
1 teaspoon vegetable oil
6 to 8 ounces already-sliced portobello mushrooms (for about 21/2 cups chopped)
12 ounces (about 4 cups) bite-size broccoli florets
2 teaspoons bottled minced garlic
1/2 cup dry white wine
1 can reduced-fat cream of mushroom soup
1/2 cup skim or low-fat milk
black pepper to taste
Bring 2 cups of water to a boil in a 2-quart or larger saucepan. When the water comes to a boil, add the rice and cook until tender, about 17 minutes. Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave uncovered at high for 2 minutes to partly defrost.

While the chicken defrosts, heat the oil in a 12-inch nonstick skillet over medium-high heat. Coarsely chop the mushrooms and add them to the skillet. Cook, stirring from time to time. Remove the chicken from the microwave and cut it into bite-size chunks, adding them to the skillet as you cut. Raise the heat to high.

Rinse and drain the broccoli and add it to the skillet. Reduce the heat to medium-high. Cook, stirring constantly, until the broccoli is bright green and begins to get tender, about 3 minutes. Add the garlic and stir to mix in. Add the wine, and stir and cook 1 minute.

Reduce the heat to low. Add the mushroom soup and milk. Stir until the soup makes a smooth sauce and coats the chicken and vegetables. Season with black pepper to taste. Simmer until the rice is done. To serve, divide the rice evenly among 4 serving plates and top with the chicken mixture. Makes 4 servings.

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