Broccoli & Sharp Cheddar Chicken Soup

1. Cook Onion

In a large saucepan, melt the butter over medium-high heat. Once melted, add the finely chopped onion, salt, and pepper. Cook for about 4 minutes, stirring occasionally, until the onion is softened.

2. Add Flour

Sprinkle the flour over the onion, stirring to coat it evenly. Let this mixture cook for about 1 minute to remove the raw taste of the flour. Gradually whisk in the chicken broth, ensuring there are no lumps.

3. Cook Chicken and Broccoli

Add the halved chicken breasts and the broccoli florets to the saucepan. Bring the mixture to a simmer, then cover the pan and reduce the heat to medium-low. Allow it to simmer gently until the chicken is cooked through and registers 160 degrees, which should take about 10 minutes.

4. Shred Chicken

Remove the chicken from the broth and transfer it to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the saucepan.

5. Add Cream and Cheese

Increase the heat to medium and stir in the heavy cream, bringing the soup back to a simmer. Gradually whisk in the sharp cheddar and American cheese, stirring continuously until the cheese has melted completely and the soup is smooth, which should take about 2 minutes.

6. Adjust Seasoning and Serve

Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve the soup hot and enjoy the comforting blend of broccoli, cheese, and tender chicken.