From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Cook rice according to package directions, omitting salt and fat, such as butter.
2
Heat a large Dutch oven or soup pot over medium-high heat. Coat pan with cooking spray.
3
Add onion and garlic, and sauté for 3 minutes. Add broth and potato, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 5 minutes or until potato chunks are tender.
4
In another bowl, combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture. Cook 5 minutes or until slightly thick, stirring constantly.
5
Remove from heat and add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley.
My Calorie Intake
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Tips & Tricks (5)
- Poach Chicken Separately for Tender Results 🍗Poach the chicken breasts in the broth for 12-15 minutes before shredding, rather than cooking them in the finished soup, to prevent overcooking and ensure maximum tenderness.
- Make a Roux Base for Silky Texture 🥄Create a butter-flour roux before adding liquid to thicken the soup evenly and prevent lumps, resulting in a luxuriously creamy consistency that surpasses using Velveeta alone.
- Caramelize Aromatics for Depth 🧅Sauté diced onions and minced garlic in butter for 4-5 minutes until golden and fragrant to build a rich flavor foundation that elevates the entire soup.
- Add Velveeta at the End 🧀Stir in the Velveeta during the final 2 minutes of cooking over low heat to melt smoothly without breaking or becoming grainy, ensuring creamy perfection.
- Salt in Stages for Balanced Flavor 🧂Season lightly when building the base, taste after adding broth and rice, then do final adjustment before serving to account for the saltiness of Velveeta and broth.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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