About this recipe:The perfect soup for a cold winter's day. This soup is creamy, with chunks of chicken and broccoli suspended in cheesy goodness. Serve with crusty fresh bread.
2 tablespoons vegetable oil
1 small onion, chopped
450g skinless, chicken breast fillets, chopped
1.8 litres chicken stock
1 large head fresh broccoli, cut into bite size pieces
225g Kraft processed cheese slices, unwrapped and finely chopped
125g Cheddar cheese, grated
salt and pepper to taste
375g express rice
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the oil in a frying pan over medium heat. Cook the onion and chicken in the frying pan 5 minutes or until chicken juices run clear; drain.
Bring the chicken stock to the boil in a large pot and stir in the broccoli, processed cheese slices and Cheddar cheese. Mix in the chicken and onion. Season with salt and pepper. Stir in rice and continue cooking 5 minutes, stirring frequently, until cheeses are melted and broccoli and rice are tender.