Ingredients
Scale
Base Ingredients
- 4 tablespoons butter (salted or unsalted)
- 1 medium yellow onion, diced
- 3 cloves fresh garlic, minced
- 1/4 cup all-purpose flour
- 2 cups half & half
- 4 cups chicken broth
Main Ingredients
- 2 medium chicken breasts (boneless, skinless)
- 3 cups broccoli, chopped small
- 2 cups cheddar cheese, shredded (mild, medium, or sharp)
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté aromatics: In a large pot, melt the butter over medium heat. Add diced onion and cook for about 5 minutes, until soft and translucent. Add garlic and cook for 1 minute until fragrant.
- Make the roux: Stir in the flour and cook for 2–3 minutes, stirring constantly to create a roux that will thicken the soup.
- Add liquids: Slowly whisk in half & half and chicken broth. Bring the mixture to a gentle simmer.
- Cook chicken: Add chicken breasts and simmer for 15–20 minutes until fully cooked. Remove and shred the chicken with two forks.
- Add vegetables: Return the shredded chicken to the pot. Add chopped broccoli and simmer for 8–10 minutes until tender.
- Finish with cheese: Stir in shredded cheddar cheese in batches until melted and smooth. Taste and season with salt and black pepper as needed.
Notes
- Substitute half & half with whole or 2% milk for a lighter version.
- Use pre-cooked shredded chicken to cut down on prep time.
- Grate your own cheese for the best melting and flavor.
- This soup can be frozen before adding cheese for longer storage.
- Use dark meat chicken if you prefer richer flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg