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Chicken Broccoli Cheese Soup with Rice

 

Source: Plain Chicken (adapted)

Ingredients:
3 tablespoons butter
2 celery stalks, chopped
1/2 onion, diced
1 teaspoon minced garlic
1/4 cup flour
6 cups water
2 tablespoons chicken bouillon
3 cups frozen chopped broccoli
8 oz. cream cheese
2-3 cups grated cheddar
1 rotisserie chicken, chopped
3 cups cooked rice

Directions:
Melt the butter in a Dutch oven. Add the celery and onion and cook until translucent, stirring often. Add the garlic and cook for 2 minutes, stirring often. Add the flour and stir to coat the vegetables. Add the water, bouillon and broccoli. Bring to a boil, then reduce heat and simmer for 5 minutes. Turn off the heat and move the Dutch oven to the counter. Use a handheld blender to blend up most of the vegetables. Return the Dutch oven to the stove over medium heat. Add the cream cheese and stir/whisk until melted. Add the cheddar and stir until melted. Add the chicken and cooked rice and heat for a few more minutes until thoroughly warmed through.
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