Chicken, Rice & Broccoli Soup

From foododelmundo.com

I changed this recipe quite a bit, as I didn't feel like yet another blended soup, but I love the ingredients - and 2 lbs of broccoli - holy fibre Batman! Used Lundberg mixed brown rice in lieu of wild, and instead of 2 cups of light cream, used about a cup of evaporated skim, and blended about 1/3-1/2 of the cooked broccoli into the food processor, and threw it back in the pot. The addition of hot pepper flakes while the veggies were cooking was amazing - we both really enjoyed this meal, leftovers of course were even better!

2 cups cooked Lundberg rice (cooked in ½ water, ½ beef stock because I had some leftover!)
3 tbsp butter
1 onion, chopped
½ pound fresh mushrooms, chopped
2 lbs broccoli, chopped
2 carrots, finely chopped
Dash red pepper flakes
3 cups chicken broth
2 tbsp flour
1 cup or so evaporated skim milk
3 chicken breasts, roasted and diced
s & p to taste

In a large pot, melt the butter; add the onion mushrooms, red pepper flakes. Saute for 5 mins or until the vegetables are cooked. Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender. Remove 1/3 – ½ of the broccoli, and process until smooth along with 1 cup of skim milk. Return to pot. Heat to simmering and cook until thickened. Add the cooked chicken and rice. Add s & p to taste.