# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 2 cups fresh broccoli florets, chopped
03 - 1 medium carrot, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Dairy
06 - 2 cups whole milk
07 - 2 cups low-sodium chicken broth
08 - 1 ½ cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter
→ Thickeners & Seasonings
10 - 2 tablespoons all-purpose flour
11 - ½ teaspoon dried thyme
12 - ½ teaspoon paprika
13 - Salt and black pepper, to taste
# Method:
01 - Melt the butter in a large pot over medium heat. Add the onion, carrot, and garlic. Sauté for 4-5 minutes until vegetables are softened and fragrant.
02 - Sprinkle the flour into the pot and stir continuously for 1-2 minutes to form a smooth roux, cooking until lightly golden.
03 - Slowly whisk in the chicken broth and milk, ensuring no lumps form. Continue whisking until the mixture is smooth and begins to thicken slightly.
04 - Add the broccoli florets, thyme, paprika, salt, and pepper. Bring to a gentle simmer and cook for 10-12 minutes, until the broccoli is tender.
05 - Stir in the cooked chicken pieces and simmer for another 5 minutes to heat through and allow flavors to meld.
06 - Remove the pot from heat and gradually stir in the shredded cheddar cheese until fully melted and the soup is smooth and creamy.
07 - Taste the soup and adjust salt and pepper seasoning as needed. Serve hot, garnished with extra shredded cheddar or fresh herbs if desired.
