Broccoli Cheese Soup

2 1/2 cups Chicken Broth

1 1/2 Tablespoons Butter

1 teaspoon Salt

1 1/2 cups Jasmin Rice

8 Cups Water

1 head Broccoli, chopped
1 Pkg Cheddar Broccoli Soup Mix

           (found at Walmart in a bag)

2 cups shredded Cheddar Cheese

1/2 cup Sour Cream

2 cups Shredded Chicken

            (about half a rotisserie chicken)

Salt and Pepper to taste

In a medium sauce pan bring broth, butter, and salt to a boil until butter is melted.  Stir in rice.  Cover, reduce heat, and simmer for 15 minutes. Remove from heat, uncover, and fluff with a fork.

In a large spaghetti pot bring 8 cups of water to a rolling boil.  Add broccoli and cook for 2 minutes.  Remove broccoli with a wire strainer and place in a bowl.  

Wisk in soup mix to the water that you cooked the broccoli in.  Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.

When soup is made stir in cheese and sour cream.  Then add Chicken, broccoli.  In individual bowls add and rice and spoon soup on top.  Salt and pepper to taste. 

Note:  Soup will last better if rice is left out and added to bowls separately.