This comforting soup is loaded with broccoli and chicken in a creamy, cheesy base and finished off with the classic toppings of bacon and scallions. Frozen onions and rice keep their integrity and texture to the soup, but chopped fresh onions and cooked brown rice (not frozen) can be used in their place.

Ingredient

• 6 cups bite-size broccoli florets

• 1 1/2 cups frozen chopped yellow onion

• 2 medium stalks celery, finely chopped

• 1 cup evaporated milk

• 1/2 cup reduced-fat sour cream

• 1/4 cup water

• 2 teaspoons Dijon mustard

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 3/4 teaspoon salt

• 1/2 teaspoon ground pepper

• 4 cups reduced-sodium chicken broth, divided

• 2 cups shredded Cheddar cheese, divided

• 1 pound boneless, skinless chicken breasts

• 2 tablespoons cornstarch

• 1 (8-ounce) package reduced-fat cream cheese, cubed and softened

• 2 cups frozen brown rice

• 1/2 cup thinly sliced scallion tops, dark green parts only

• 3 tablespoons crumbled cooked bacon

Direction

1. Add broccoli, onion, celery, evaporated milk, sour cream, water, mustard, garlic powder, onion powder, salt, pepper, 3 3/4 cups broth and 1 cup Cheddar to a 6-quart slow cooker; stir to combine. Nestle chicken into the mixture, submerging completely. Cover and cook until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, about 4 hours on High or 7 hours on Low. Transfer the chicken to a cutting board; shred, using 2 forks.
2. Whisk cornstarch and the remaining 1/4 cup broth in a small bowl until smooth. Stir into the soup, along with cream cheese, rice and the shredded chicken. Cover and cook on High until the rice is tender and the soup has thickened, 10 to 15 minutes. Stir to combine.
3. Divide the soup among 8 shallow bowls. Top with the remaining 1 cup Cheddar, scallions and bacon.