Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 cups half-and-half or whole milk
- 2 cups chopped fresh broccoli florets (bite-sized pieces)
- 1 cup shredded carrots (optional, for added sweetness and color)
- 1 cup cooked chicken breast, chopped into small cubes
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika (optional for a warm flavor note)
- 1/8 teaspoon ground nutmeg (adds depth without overpowering)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional for a smoother melt)
Optional Garnishes:
- Additional shredded cheddar cheese
- Chopped parsley
- Toasted bread cubes or homemade croutons
Instructions
1. Prepare the Base
- In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
- Add the diced onions and sauté until soft and translucent, about 3 to 4 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
2. Add Flour to Make a Roux
- Sprinkle the flour over the onion and garlic mixture.
- Stir constantly for 1 to 2 minutes to cook off the raw flour taste and form a golden roux.
- Make sure the mixture is smooth and bubbling slightly.
3. Slowly Pour in the Liquid
- Gradually whisk in the chicken broth while stirring to avoid lumps.
- Follow by slowly adding the half-and-half or milk, continuing to whisk to combine everything smoothly.
4. Simmer the Vegetables
- Add the chopped broccoli and shredded carrots (if using).
- Bring the mixture to a gentle simmer—not a boil—and cook uncovered for 10 to 12 minutes.
- Stir occasionally and reduce heat if needed to prevent burning. The broccoli should be fork-tender but not mushy.
5. Incorporate the Chicken and Spices
- Add the cooked, chopped chicken to the pot and stir to distribute evenly.
- Season the soup with salt, black pepper, paprika, and nutmeg.
- Let it simmer gently for another 5 minutes, allowing the flavors to meld.
6. Blend if Desired (Optional)
- For a smoother texture, use an immersion blender to partially blend the soup in the pot.
- You can also transfer half the soup to a blender, blend until smooth, and return it to the pot.
- Be cautious when blending hot liquids—let them cool slightly if needed.
7. Add the Cheese
- Turn the heat down to low.
- Gradually add the shredded cheddar (and mozzarella, if using), stirring continuously until completely melted.
- Do not boil after adding cheese, as this can cause the texture to become grainy.
8. Final Adjustments
- Taste the soup and adjust seasoning as needed—add a pinch more salt or pepper if necessary.
- Stir until the consistency is creamy and velvety.
Notes
- Use Fresh Broccoli: Frozen broccoli can work in a pinch, but fresh broccoli provides better texture and flavor. Cut the florets into even, bite-sized pieces to ensure uniform cooking.
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that may prevent it from melting smoothly. For the best texture, shred cheese from a block.
- Don’t Skip the Roux: Cooking the flour in butter forms a base that thickens the soup without it becoming gritty or too watery. It’s an essential step in achieving the creamy consistency.
- Watch the Heat: Avoid boiling once the milk and cheese are added. High heat can cause dairy to curdle or separate, ruining the smooth finish.
- Protein Swap Ideas: While this version uses chicken, you could substitute cooked turkey or even canned white beans for a vegetarian twist.
- Make It Gluten-Free: Replace all-purpose flour with a gluten-free flour blend if needed. Cornstarch (dissolved in cold liquid first) can also be used as a thickener.
- Leftovers Store Well: Store soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat while stirring.
- Prep Time: 15 minutes
- Cook Time: 20 minutes