Sunday, September 9, 2012

chicken and broccoli soup

Derek and I kind of just threw this together today based on things we had available and some leftover rice we wanted to use up. We also wanted to put something in the crock pot so that we would have something warm and ready when we got home from church. Luckily, this tossed-together concoction turned out super yummy! I love it when that happens! Let's see if I can remember how we made it...

RECIPE: Chicken and Broccoli Soup

Serves: 6
Calories: 394

2 lbs chicken breast
1/2 large onion, diced
1 tsp garlic powder
salt + pepper
1 bag broccoli spears
1 can cream of mushroom soup
1/4 c parmesan cheese, grated
2 tsp chicken bullion
2 c cooked rice
3 Tbsp cheddar cheese, grated

Defrost chicken breast if frozen. Place in crock pot, along with onions, and pour a bit of water (1/3 c -ish) over it all. Season with garlic powder, salt and pepper. Cook in the crock pot (covered, obviously) over low heat for 2 hrs. Add broccoli spears, cream of mushroom soup, and parm cheese. Add a bit more water mixed with the bullion. Set the heat to high, cover and cook for 2 more hours. Then add the rice, cheddar cheese and more water (1-2 c, hot water). Stir it all, breaking up the broccoli and shredding the chicken. Season more to taste (it won't likely need it, but check). Then serve and enjoy!

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