My husband and I had a date-night Saturday night. We went out for sushi and had a fabulous time. You don't realize how nice it is to sit down and eat without interruptions until you have a two and a three year old. Our dinner was fabulous and we took home an entire to-go box of fried and white rice. I normally make a Chinese dish when I take home fried rice, but since winter came back to St. Charles today, I decided to make a soup. Here's a super easy recipe for Creamy Broccoli and Rice Soup. Remember to top off your bowls with sharp cheddar cheese to add a little extra zing. Stay Warm!
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Creamy Broccoli and Rice Soup
Ingredients:
2 Cups Cooked Rice (Mine was a combination of white and chicken fried rice.)
1 1/2 Cups of Frozen Chopped Broccoli, thawed
1- 12 oz Can of Fat Free Evaporated Milk
1 Can Fat Free Condensed Broccoli and Cheese Soup
1 Cup water
1/2 Packet of Ramen Noodle Chicken Flavoring
Shredded Sharp Cheddar Cheese
Pour Evaporated milk into a pan. Add Rice, Broccoli, Broccoli Soup, and Water to the pan. Cook until boiling. While stirring, make sure you break up the chunks of rice. Add 1/2 packet of Ramen Noodle Chicken Flavoring and stir. Continue cooking and stirring (so it won't burn) until soup starts to thicken. When serving, top each bowl with a generous sprinkle of Sharp Cheddar Cheese.
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