Broccoli Chicken Cheese Soup Recipe
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Blender or immersion blender
Ingredients
2 cups broccoli florets
1 lb chicken breast, cooked and shredded
1 cup shredded cheddar cheese
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup milk
2 tbsp butter
2 tbsp all-purpose flour
Salt and pepper to taste
1 tsp paprika
1 tsp dried thyme
Instructions
Step 1: Prep The Ingredients
- First, I gather all my ingredients and chop the onion and garlic. I also cook and shred the chicken breast.
Step 2: Cook The Vegetables
- In a large pot, I melt the butter over medium heat. I add the chopped onion and garlic, sautéing them until they become translucent and fragrant, which usually takes about 5 minutes.
Step 3: Make The Roux
- I sprinkle in the flour, stirring constantly to create a roux. This mixture should cook for a minute or two until it turns a light golden color.
Step 4: Add Liquids
- Slowly, I pour in the chicken broth, stirring continuously to avoid lumps. I then add the milk and bring the mixture to a simmer.
Step 5: Cook The Broccoli
- Next, I add the broccoli florets to the pot. I let them cook until tender, which takes about 10 minutes.
Step 6: Blend The Soup
- Once the broccoli is tender, I use an immersion blender to blend the soup until it's smooth. If you prefer a chunkier texture, you can blend only a portion of the soup.
Step 7: Add Chicken And Cheese
- I stir in the shredded chicken, cheddar cheese, paprika, and thyme. I continue to stir until the cheese has melted and the soup is creamy.
Step 8: Season And Serve
- Finally, I season the soup with salt and pepper to taste. I ladle it into bowls and enjoy it hot.
Notes
One of the reasons I love this soup is its versatility. It's easily adaptable to different dietary preferences and is a fantastic way to sneak more vegetables into your diet. Plus, it’s a hit with both kids and adults alike!