(add some of the optional veggies and omit chicken for a hearty vegetable chowder)
Servings: 8
Equipment
· Large Saucepan · large stock pot · Wooden Spoon & Wire Whisk
Ingredients
·
1 Tbsp olive oil
·
1 onion diced
·
2 cloves
garlic minced
·
½ cup butter
·
1 cup flour
·
4 cups DOUBLE
STRENGTH chicken broth
·
2 pounds boneless,
skinless chicken breasts cooked and cut into bite-sized pieces (or 2 large
cans chicken breast w/liquid)
·
*2 heads fresh
broccoli (or 2 bags of frozen broccoli)
·
1 teaspoon salt
·
½ teaspoon garlic
powder
·
1 teaspoon ground
black pepper
·
½ teaspoon cayenne
pepper
·
a couple shakes of hot
sauce optional
·
4 cup milk
·
3 cups medium
cheddar cheese, shredded
·
½ cup shredded
Parmesan cheese
*Optional: 10-16 oz frozen sweet
white corn, 1-2 cups shredded carrots, 2-3 cups diced celery
Instructions
1.
In a large saucepan, add
1 Tbsp. olive oil, sauté onion and garlic over medium high heat until tender
(just a couple of minutes).
2.
Add butter and flour (yes,
1 whole cup flour), lower heat to medium, and cook until roux is bubbly and
starting to brown (it will start to smell amazing!).
3.
Pour roux into a large
stock pot and add chicken broth, stirring the entire time you add the broth
to prevent lumps.
4.
Add chicken, chopped broccoli,
& ANY other veggies, salt, garlic
powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for
about 35-40 minutes (less if using chopped frozen broccoli).
5.
Stir in cheese and
milk until cheese is fully melted and serve.
Favorite soup toppings:
·
Sour cream
·
Cheddar cheese
·
Chives
·
Green onion
·
Croutons
·
Oyster crackers
·
Tortilla strips
·
Avocado
Adapted from: https://www.sixsistersstuff.com/recipe/chicken-and-broccoli-cheese-soup-recipe/