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.

ingredients

• 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