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Chicken and Broccoli Cheddar Soup

Chicken and Broccoli Cheddar Soup

  • Total Time: 53 minute
  • Diet: Gluten-Free, Vegetarian

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium yellow onion, finely diced
  • 2 large carrots, peeled and grated
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups half-and-half (or whole milk)
  • 1 pound fresh broccoli florets, cut into bite-sized pieces
  • 2 cups cooked chicken breast, shredded or cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and grated carrots. Cook for about 5 minutes until the vegetables are soft.
  2. Add the minced garlic and cook for 1 more minute until it smells fragrant.
  3. Sprinkle the flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking continuously. Ensure there are no flour lumps.
  5. Pour in the half-and-half and bring the mixture to a gentle simmer. Do not let it reach a rolling boil.
  6. Add the broccoli florets and smoked paprika. Cover the pot and simmer for 10 to 12 minutes, or until the broccoli is tender.
  7. Stir in the cooked chicken and let it heat through for 2 minutes.
  8. Turn the heat to low. Add the shredded cheddar cheese one handful at a time, stirring until completely melted and smooth.
  9. Season with salt and black pepper to your preference. Serve hot.
  • Cook Time: under an hour

Find it online: https://www.smilefood.net/chicken-and-broccoli-cheddar-soup/