Broccoli Cheddar Chicken Soup

Men Can Cook Chef Level: Featherweight

Yields 12 Servings

Intro

Broccoli Cheddar Chicken Soup is a warm and filling meal that is perfect for late October and early November. Get your big Pot out and grab your leftover Grilled or baked Chicken for this one! If you are a beer lover grab your favorite stout, porter, or lager too! This soup is great to make and eat over a few days. Share this big pot of soup with your family or your friends. Super Simple Soup is amazing, so give it a go!

Men you can do this!

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Ingredients

2 Large Shredded Chicken Breasts
16oz of Cheddar Cheese
1 Lb. Broccoli Florets
10oz of chopped Carrots
Stick of Butter
1/3 cup of Flour
1 Pint of Heavy Cream
2 cups of Chicken Broth
Salt & Pepper to Taste
Optional 6oz of Guinness or a Larger

Directions

Lots of prep work here! First, cube up or shred your Chicken.
Chop up your carrots to your liking and shred your cheddar cheese.
Now with the Broccoli Florets, I use a frozen kind, so you have to defrost them, and if you like chop them up a little. ( I usually don’t I like the larger pieces)
Now put your pot on the stove and set the heat to a medium-high.
Begin to melt your butter in the Pot and once it’s about halfway melted put it in the flour and begin to mix them together.
Once the butter and flour are combined you can add in the Heavy Cream & Chicken Broth.
Season with salt and pepper and add in if you like the 6oz of Beer. I used Guinness.
Now it’s time for the Cheddar, Broccoli, & Carrots. Add them in now.
Bring the soup to a boil and then reduce the heat to a low setting.
Stir occasionally for the next 15-20 Minutes.
Test the vegetables as you go to see if they have softened to your liking.
Once the vegetables are good to go add in the chicken.
Test the soup and season again if needed.
Bowl and enjoy with crackers or even a slice of bread!