A rich, comforting blend of chicken, broccoli, and cheddar in a creamy broth.
# What You 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 & Liquids
06 - 2 cups whole milk
07 - 2 cups low-sodium chicken broth
08 - 1.5 cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter
→ Thickeners & Seasonings
10 - 2 tablespoons all-purpose flour or gluten-free flour
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon paprika
13 - Salt and black pepper, to taste
# Steps:
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, 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. Bring to a gentle simmer while stirring.
04 - Add broccoli florets, thyme, paprika, salt, and pepper. Simmer for 10–12 minutes until broccoli is fork-tender.
05 - Stir in the cooked chicken and continue simmering for 5 minutes to heat through and blend flavors.
06 - Remove from heat. Gradually stir in shredded cheddar cheese until fully melted and smooth. Adjust seasoning as needed.
07 - Ladle hot soup into bowls. Garnish with extra cheddar cheese or fresh herbs if desired. Serve immediately.
