Chicken & Rice Broccoli Soup

We aren't much a soup family . . . we have our favorites like Potato Soup, Clam Chowder & Tomato Soup.  And when we are sick, we like the Chicken Rice or Chicken Noodle soups.  So, when I made this one, wasn't too sure about it.  It did turn out to be delicious.  It could easily have additional vegetables and maybe potatoes added to it for a thicker soup.

Ingredients:

1 Tbsp olive oil (I used Avocado Oil)
1 1/2 lbs boneless skinless chicken thighs, cubed (I used breasts)
1 1/2 Tbsp Onion Onion Seasoning
3 c water
3 c milk
2 c instant white rice
1 pkg Cheddar Broccoli Soup Mix

Instructions:

1.  In large saucepan or Dutch oven, heat oil over medium-high heat.  Add chicken and Onion Onion Seasoning.  Salt and pepper as desired.  Saute until browned, about 5 minutes.

2.  Stir in remaining ingredients.  Bring to a boil; reduce heat and simmer 12-15 minutes, stirring frequently.  Salt and pepper as desired.

Makes 6 servings.  Serve with Rustic Herb Breadsticks.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.