Ingredients for 4 servings
½ tsp ground black pepper
½ tsp smoked paprika
1 (14-oz) bag broccoli florets, frozen
1 cup jasmine rice
1 lb boneless skinless chicken breast
1 Tbsp extra virgin olive oil
2 Tbsp flour
2 Tbsp unsalted butter
6 cup chicken broth
8-oz shredded cheddar cheese (or your favorite cheese)
½ tsp smoked paprika
1 (14-oz) bag broccoli florets, frozen
1 cup jasmine rice
1 lb boneless skinless chicken breast
1 Tbsp extra virgin olive oil
2 Tbsp flour
2 Tbsp unsalted butter
6 cup chicken broth
8-oz shredded cheddar cheese (or your favorite cheese)
Directions
Heat an 8 quart pot over medium high heat. Dice chicken into bite size pieces.
Add olive oil and chicken to pot. Sprinkle pepper and paprika on chicken. Stir. Cook chicken until golden brown, about 5 minutes. Add chicken broth and cover. Bring to a boil.
Add rice and broccoli. Replace cover. Cook until rice is almost tender (al dente), about 8-10 minutes.
Meanwhile, combine butter and flour in a small bowl. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine. Add cheese. Stir and reduce to simmer. Let soup warm while you set the table, about 5 minutes. Soup will thicken while it sits.
Add olive oil and chicken to pot. Sprinkle pepper and paprika on chicken. Stir. Cook chicken until golden brown, about 5 minutes. Add chicken broth and cover. Bring to a boil.
Add rice and broccoli. Replace cover. Cook until rice is almost tender (al dente), about 8-10 minutes.
Meanwhile, combine butter and flour in a small bowl. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine. Add cheese. Stir and reduce to simmer. Let soup warm while you set the table, about 5 minutes. Soup will thicken while it sits.
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