For 4: Sauté 1 diced onion in 2 tbsp butter for 5 minutes; stir in 2 tbsp flour for 1 minute. Gradually whisk in 3 cups chicken broth and 1 cup milk. Add 3 cups chopped broccoli; simmer 10–12 minutes until tender. Stir in 2 cups cooked shredded chicken, then turn heat low and add 1½ cups freshly grated cheddar by handfuls. Stir until melted; season with salt and pepper. Do not boil after adding cheese.
LBy lbenesch
Servings
4
1 piece Yellow onion, diced
2 tbsp Unsalted butter
2 tbsp All-purpose flour
3 cup Chicken broth
1 cup Whole milk
3 cup Broccoli florets, chopped
2 cup Cooked shredded chicken
1.5 cup Sharp cheddar cheese, freshly grated
0.5 tsp Salt
0.25 tsp Black pepper
Calories
464 kcal
Protein
38g
Carbs
13g
Fat
29g
Fiber
2g
Sugar
5g
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Build the Base
1. Melt the butter in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft and translucent.
2. Stir in the flour and cook for 1 minute, stirring constantly, to remove the raw flour taste.
2 tbsp All-purpose flour
3. Gradually whisk in the chicken broth and then the milk, whisking until smooth and free of lumps.
3 cup Chicken broth,
1 cup Whole milk
Simmer
4. Add the broccoli and bring to a gentle simmer. Cook for 10–12 minutes until the broccoli is tender, stirring occasionally.
3 cup Broccoli florets, chopped
5. Stir in the cooked shredded chicken and heat through for 2 minutes.
2 cup Cooked shredded chicken
Finish with Cheese
6. Turn the heat to low. Add the cheddar by handfuls, stirring until each addition melts before adding more. Season with salt and pepper. Do not let the soup boil after adding the cheese, or it may turn grainy.
1.5 cup Sharp cheddar cheese, freshly grated,
0.5 tsp Salt,
0.2 tsp Black pepper
7. Taste, adjust the seasoning, and ladle into bowls while hot.
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