Loaded with tender chicken, fresh broccoli, and sharp cheddar in a creamy broth. Ready in under an hour.
# Components:
→ 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 (or gluten-free flour)
11 - ½ teaspoon dried thyme
12 - ½ teaspoon paprika
13 - Salt and black pepper, to taste
# 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 and fragrant.
02 - Sprinkle flour over the sautéed vegetables, stirring continuously for 1–2 minutes to form a smooth roux and cook out the raw flour taste.
03 - Slowly whisk in chicken broth and milk, ensuring no lumps form. Continue stirring until the mixture is smooth and begins to thicken slightly.
04 - Add broccoli florets, thyme, paprika, salt, and pepper. Bring to a gentle simmer and cook for 10–12 minutes until broccoli is tender.
05 - Stir in the cooked chicken and simmer for an additional 5 minutes to heat through and allow flavors to meld.
06 - Remove pot from heat. Gradually stir in shredded cheddar cheese until fully melted and smooth, being careful not to boil the soup after cheese is added.
07 - Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with additional cheddar cheese or fresh herbs if desired.
