Name: Chicken Broccoli Chowder
Ingredients: 1 onion (chopped); 1 rib celery (chopped); 1 carrot (chopped); 2 tablespoons butter; 6 cups chicken broth; 2 lbs. chicken breasts (diced); 1 cup rice; 10 ounces frozen broccoli (thawed); 12 ounces low fat 2% evaporated milk; flour; 8 ounces Velveeta Light; salt & black pepper (to taste)

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Chicken Broccoli Chowder

Course: Main Course, Soup

Servings:

Author: Sherry Moman

Ingredients

1 onion chopped
1 rib celery chopped
1 carrot chopped
2 tablespoons butter
6 cups chicken broth
2 lbs. chicken breasts diced
1 cup rice
10 ounces frozen broccoli thawed
12 ounces low fat 2% evaporated milk
flour
8 ounces Velveeta Light
salt & black pepper to taste

Instructions

In a dutch oven, sauté onion, celery & carrot in butter a few minutes. Add chicken broth and bring to a boil. Add chicken and rice and turn down to simmer 5-10 minutes. Add broccoli.
Stir a couple of tablespoons of flour into some of the evaporated milk. Add, stirring constantly, until chowder begins to thicken. Add the rest of the evaporated milk and Velveeta cheese and stir until melted. Season with salt & pepper and turn off heat. Serve hot with shredded cheddar or any other toppings.
Variations: Add diced potatoes instead of rice or add whole kernal corn.