Chicken broccoli cheddar soup
Ingredients
- 2 cups chicken, cooked and shredded
- 3 cups fresh broccoli
- 2 cups cheddar cheese, shredded
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup carrot, shredded or thinly sliced
- 3 tablespoons butter, for sauteing vegetable and making roux
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk or cream
- salt and pepper, to taste
- Optional Seasonings: Paprika, thyme, or a pinch of red pepper flakes
Instructions
- Step 1: Sauté the AromaticsIn a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion, garlic, and shredded carrots (if using). Sauté for 3-5 minutes, stirring occasionally around to ensure onions are translucent and fragrant.
- Step 2: Prepare the Roux• Toss with the sautéed vegetables, coating and cooking about 2 minutes to cook off any raw flour taste• Gradually whisking in the chicken broth to smooth out the mixture without any lumps that would cause. Bring the mixture to a boil and continue until just thickened about 5-7 minutes
- Step 3: Add in the broccoli and chicken• Add the broccoli florets and shredded chicken, cover, and let it simmer for 10-15minutes, until the broccoli is tender. Cooking time depends on the size of your pieces of broccoli.
- Step 4: Add Dairy and Cheese• Lower the heat, add the milk or cream, and stir in gently.• Add shredded cheddar cheese gradually in small handfuls, stirring over medium heat until each portion melts into the soup. Keep stirring until it's all smooth and cheesy.
- Step 5: Season and Serve• Taste soup for salt and pepper seasoning and add what is necessary. Include optional seasonings to your liking.• Hot Garnish with cheddar cheese flanks extra or a dotting paprika or so. Serve with crusty bread for a self-sustaining meal!