Dice 1 lb of boneless, skinless chicken breasts. Cut 4 cups of broccoli florets. Shred 2 cups of sharp cheddar cheese.

In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Once the butter is melted, add 3 tablespoons of all-purpose flour. Whisk continuously for about 2-3 minutes, until the mixture becomes bubbly and lightly golden.

Gradually whisk in 4 cups of chicken broth. Continue to whisk until the mixture is smooth and begins to thicken, about 3-4 minutes.

Add the diced chicken breasts to the pot. Cook for about 5-7 minutes, or until the chicken is no longer pink and is cooked through.

Add the broccoli florets to the pot. Simmer for another 5-7 minutes, until the broccoli is tender.

Season with salt and pepper to taste. Add 1 teaspoon of ground black pepper.

Reduce the heat to low. Stir in the 2 cups of shredded sharp cheddar cheese, a handful at a time, until fully melted. Pour in 1 cup of heavy cream, stirring until the soup is smooth and creamy.

Taste the soup and adjust the seasoning if necessary. Continue to simmer on low heat for an additional 5 minutes, ensuring all the flavors meld together.

Ladle the soup into bowls. Optionally, garnish with additional shredded cheese or a sprinkle of ground black pepper. Enjoy your comforting and delicious Chicken and Broccoli Cheddar Soup!