A rich, creamy soup loaded with chicken, broccoli, and melted cheddar cheese. Ready in under an hour.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 2 cups fresh broccoli florets, chopped
03 - 1 medium carrot, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Dairy
06 - 2 cups whole milk
07 - 2 cups low-sodium chicken broth
08 - 1 ½ cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter
→ Thickeners & Seasonings
10 - 2 tablespoons all-purpose flour
11 - ½ teaspoon dried thyme
12 - ½ teaspoon paprika
13 - Salt and black pepper, to taste
# Step-by-Step Directions:
01 - Melt butter in a large pot over medium heat. Add onion, carrot, and garlic. Sauté for 4–5 minutes until vegetables are softened.
02 - Sprinkle flour into the pot and stir continuously for 1–2 minutes to form a smooth roux, cooking out the raw flour taste.
03 - Slowly whisk in chicken broth and milk, ensuring no lumps form. Bring to a gentle simmer while stirring constantly.
04 - Add broccoli, thyme, paprika, salt, and pepper. Simmer for 10–12 minutes until broccoli is tender.
05 - Stir in cooked chicken and simmer for an additional 5 minutes to heat through and blend flavors.
06 - Remove pot from heat. Gradually stir in shredded cheddar cheese until fully melted and smooth, avoiding high heat to prevent separation.
07 - Taste and adjust salt and pepper as needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.
