Ingredients
Scale
- 4 tablespoons butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 2 cups chopped broccoli florets
- 1 cup julienned carrots
- 2 cups shredded cheddar cheese
- 2 cups cooked shredded chicken
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat and sauté the diced onion for 3-4 minutes until tender and translucent.
- Add the minced garlic, salt, pepper, and flour, stirring frequently for about a minute to combine.
- Pour in the chicken broth and milk, whisking continuously to blend with the onion and flour mixture.
- Reduce the heat to medium; add the chopped broccoli and julienned carrots, stirring to mix and cooking for 10 minutes, whisking regularly until tender.
- Gradually stir in the shredded cheddar cheese, adding 1/4 cup at a time, until fully melted and incorporated into the soup.
- Mix in the shredded chicken; stir well and adjust seasoning with additional salt and pepper to taste.
- Serve immediately, topping with croutons and more cheese if desired. Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a thicker soup, let it simmer longer or add more flour.
Use rotisserie chicken for a quicker meal.
Feel free to add more vegetables like spinach or peas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg