Next Day Rice And Broccoli Soup Recipes

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WILD RICE WITH BROCCOLI SOUP

I love soup and serve it often. My sister gave me this delicious recipe that's surprisingly low in fat. It cooks up in no time. -Martha Pollock, Oregonia, Ohio

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9



Wild Rice with Broccoli Soup image

Steps:

  • In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds.

Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 927mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein.

5 cups water
1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups fat-free milk
1 package (8 ounces) fat-free cream cheese, cubed
1/4 teaspoon salt
3 cups frozen chopped broccoli
1 large carrot, shredded
1/4 cup sliced almonds, toasted

BROCCOLI-CHICKEN RICE SOUP

I transformed leftover chicken and rice into this tasty soup. It even passed the company test. -Karen Reed, Middletown, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 7



Broccoli-Chicken Rice Soup image

Steps:

  • In a Dutch oven, combine milk, broth and dressing mix; bring to a boil. Add broccoli; cook, uncovered, until tender, 3-5 minutes. Stir in process cheese until melted. Add rice and chicken; heat through, stirring occasionally.

Nutrition Facts : Calories 442 calories, Fat 19g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 1571mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 28g protein.

4 cups whole milk
2 cans (14-1/2 ounces each) chicken broth
1 envelope ranch salad dressing mix
2 cups fresh broccoli florets
1/2 pound Velveeta, cubed
3 cups cooked rice
2 cups cubed cooked chicken

NEXT DAY RICE AND BROCCOLI SALAD

Provided by Food Network

Number Of Ingredients 6



Next Day Rice and Broccoli Salad image

Steps:

  • Combine broccoli and rice in a bowl. Add ham or turkey if you wish. Sprinkle some cheese into the dressing. Just before serving, dress the salad with the dressing and garnish with scallion.
  • You could add some diced fresh red bell pepper for additional color and flavor.

Leftover broccoli, finely chopped
Leftover cooked rice
Blue cheese or other cheese like grated cheddar or Parmesan
1/4 cup or more salad dressing
Smoked ham or turkey, optional
Sliced scallion, for garnish

BROCCOLI & RICE SOUP

I found this recipe on another site and I believe it was CopyKat, but I'm not 100% sure. So if you were the kind person that posted this recipe please step forward and take the accolades for this wonderful soup. I did tweak it a bit by adding the minced garlic and the chicken broth because I found it to be a bit thick. The original recipe did not call for the salt, red, white & black pepper, but I found it needed the additional seasonings. I could only find chopped frozen broccoli in 10 ounce packages so I used a total of 20 ounces with no problems. This is comfort food at it's finest - warm, cheesy, flavorful and oh so good!

Provided by Luby Luby Luby

Categories     < 4 Hours

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13



Broccoli & Rice Soup image

Steps:

  • Thaw broccoli at room temperature, but do not cook.
  • Drain broccoli in colander and set aside.
  • In large pot cook long grain & wild rice according to directions on box and set aside.
  • In large dutch oven melt butter and saute' onions until soft, about 30 minutes.
  • Add cream of chicken soup, velveeta cheese, heavy whipping cream, minced garlic, seasonings to taste and drained broccoli, stirring well.
  • Simmer over low heat for 20 minutes or until cheese is melted, stirring often to prevent sticking.
  • Add cooked long grain & wild rice and adjust seasonings to taste.
  • Cover and simmer over low heat for approximately 20 minutes, stirring often to avoid sticking.

Nutrition Facts : Calories 760.5, Fat 68.9, SaturatedFat 41.2, Cholesterol 220.7, Sodium 1486.6, Carbohydrate 19.4, Fiber 1.7, Sugar 2.4, Protein 19.4

1 onion, finely chopped
4 tablespoons butter (1/2 stick)
1 tablespoon garlic, minced
2 (6 ounce) boxes long grain and wild rice blend (with seasoning mix - 6 Ounces each)
2 (10 3/4 ounce) cans cream of chicken soup (10 3/4 Ounces each)
2 (14 ounce) cans chicken broth (14 Ounces each)
1 quart heavy whipping cream
1 lb American cheese (Velveeta)
1 lb broccoli (frozen & chopped)
salt
black pepper
white pepper
cayenne pepper, to taste

BROCCOLI AND RICE SOUP

My husband asked me to make him something relatively mild for his stomach. He was coming off a cleans and didn't want to upset his stomach too much right off the bat. I thought soup should do the trick. He loved it. Hope you do as well. Note: I used Great Valley Rice Medley from Costco

Provided by Lori Mama

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9



Broccoli and Rice Soup image

Steps:

  • Cook rice medley as per package directions until just done.
  • About 30 minutes.
  • Do not drain.
  • In a large soup pot, on medium heat, melt butter with oil.
  • Add carrot/onion and saute until onion is tender.
  • Add garlic and saute until just fragrant.
  • Add broccoli and also saute for 5 minutes.
  • Add stock and rice with liquid.
  • Simmer for 20 minutes.
  • Season with salt and pepper to taste.

1 cup rice, medley
2 large carrots, diced
1 onion, diced
1 large garlic clove, minced
2 large head broccoli, cut into small pieces
1 tablespoon oil
1 tablespoon butter
8 cups vegetable stock
salt and pepper, to taste

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