Cheesy Broccoli Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup diced carrots
- ½ cup finely chopped onion
- 2 cloves garlic, finely minced
- 6 cups chopped broccoli (about 1 pound)
- 4 cups chicken broth
- 1 teaspoon salt
- 3 cups milk (1%, 2% or whole milk preferred for more creaminess)
- ⅓ cup all-purpose flour
- 3 cups shredded medium cheddar cheese
- 3 cups cooked, chopped chicken
Instructions
- In a large pot, heat the olive oil over medium heat until hot and rippling. Add the carrots and onion. Cook, stirring often, until the onions turn translucent, 3 to 4 minutes.
- Add the garlic and cook, stirring constantly, for 30 to 45 seconds.
- Stir in the broccoli, broth, and salt. Bring to a simmer. Cover the pot and cook for 8 to 10 minutes until the broccoli is tender.
- Blend the milk and flour together until smooth. Stir into the soup. Bring to a simmer and cook, stirring constantly, until slightly thickened.
- Off the heat, add the shredded cheese a handful at a time, stirring until melted. Stir in the chicken and heat through.
- Season to taste with additional salt and pepper, if needed.
- Serve warm. The soup will thicken as it cools.
Notes
Cheese: Medium cheddar cheese tends to melt with less graininess than sharp cheddar cheese. You can sub in 1 cup of shredded Swiss or Gruyere cheese for 1 cup of the cheddar cheese (similar to this broccoli cheese soup recipe).