A rich, creamy blend of chicken, broccoli, and sharp cheddar cheese in a velvety broth. Ready in 45 minutes.
# Ingredient list:
→ 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 guide:
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 into the pot, stirring constantly for 1–2 minutes to form a smooth roux. Cook until raw flour aroma disappears.
03 - Slowly whisk in chicken broth and milk, ensuring smooth incorporation without lumps. Bring mixture to a gentle simmer.
04 - Add broccoli florets, thyme, paprika, salt, and pepper. Simmer for 10–12 minutes until broccoli is tender-crisp.
05 - Stir in cooked chicken and continue simmering for 5 minutes to heat through and meld flavors.
06 - Remove pot from heat. Gradually stir in shredded cheddar cheese until completely melted and smooth. Avoid boiling to prevent separation.
07 - Taste soup and adjust salt and pepper as needed. Serve hot, garnished with additional cheddar or fresh herbs if desired.
