Ingredients:
1 lb chicken breast, diced
2 cups broccoli florets
1 large carrot, diced
1 small onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
2 tbsp olive oil
1 tbsp butter
1/4 cup all-purpose flour
1/2 cup shredded cheddar cheese (optional)
Salt and pepper to taste
Directions:
Cook the chicken: In a large pot, heat olive oil and butter over medium heat. Add diced chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Sauté veggies: In the same pot, add onion, carrot, and garlic. Cook for 3-4 minutes until softened.
Make the roux: Sprinkle flour over the sautéed vegetables and stir continuously for 1-2 minutes to cook the flour.
Add broth: Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a boil.
Simmer: Add broccoli florets and cooked chicken back into the pot. Reduce heat and simmer for 10 minutes until the broccoli is tender.
Add cream: Stir in heavy cream and shredded cheddar cheese (if using). Simmer for another 5 minutes until the soup thickens and becomes creamy.
Season: Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with extra cheese or freshly cracked black pepper.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 350 kcal per serving
