GRAMMY'S BROCCOLI, CHICKEN, AND RICE SOUP

By JoyceW-2

PointsPlus Value: 7

Yields about 2 cups per serving.

Ingredients

• 2 tsp olive oil
• 1 cup(s) (chopped) uncooked onion(s), chopped
• 1 cup(s) cremini mushroom(s), fresh, sliced
• 1 clove(s) (medium) garlic clove(s), minced
• 1 medium fresh tomato(es), seeded and chopped
• 6 cup(s) reduced-sodium chicken broth
• 1/2 cup(s) uncooked white rice, long-grained variety
• 2 cup(s) uncooked broccoli, fresh florets
• 2 cup(s) (chopped) cooked skinless, boneless chicken breast(s), cubed
• 1/4 cup(s) grated Parmesan cheese
• 1/2 tsp black pepper, freshly ground

Preparation

Step 1

Heat the oil in a large nonstick saucepan over medium-high heat. Add the onions, mushrooms, and garlic; cook, stirring often, until the vegetables are tender, about 8 minutes. Add the tomato and cook until soft, about 5 minutes.

Stir in the broth and rice; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Stir in the broccoli and the chicken; return to a boil. Reduce the heat and simmer, partially covered, until the broccoli is tender and the chicken is heated through, about 5 minutes. Remove from the heat; stir in the cheese and pepper.