# What You’ll Need:
→ Poultry
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 4 cups broccoli florets, approximately 1 large head
03 - 1 medium carrot, diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 celery stalks, diced
→ Dairy
07 - 2 cups sharp cheddar cheese, grated
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 2 tablespoons unsalted butter
→ Broth and Thickener
11 - 4 cups low-sodium chicken broth
12 - 2 tablespoons all-purpose flour or gluten-free flour
→ Seasonings
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon smoked paprika
16 - Pinch of nutmeg
# Directions:
01 - In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion, diced celery, and diced carrot; sauté for 4 to 5 minutes until vegetables are softened and translucent.
02 - Add minced garlic and cook for 1 minute, stirring constantly, until fragrant and aromatic.
03 - Sprinkle flour over the vegetables and stir thoroughly to coat evenly. Cook for 1 to 2 minutes, stirring frequently, to eliminate the raw flour taste.
04 - Gradually whisk in chicken broth while stirring continuously, ensuring the mixture is smooth and free of lumps.
05 - Add broccoli florets, salt, black pepper, smoked paprika, and nutmeg. Bring to a gentle boil, then reduce heat to low and simmer for 10 to 12 minutes until broccoli is tender and fully cooked.
06 - Stir in cooked chicken, whole milk, and heavy cream. Heat gently for 5 minutes over medium-low heat, stirring occasionally, but do not allow the mixture to boil.
07 - Remove from heat. Gradually add grated cheddar cheese while stirring continuously until melted and fully incorporated into the soup. Taste and adjust seasoning as needed.
08 - Ladle into bowls and serve hot. Garnish with additional grated cheddar cheese or fresh herbs if desired.
