A roux is a simple butter and flour mixture used to thicken soups and stews. Different recipes call for different cook times. For example, a gumbo is going to have a roux that is cooked until almost chocolate brown before adding stock.

Why won't the cheese melt in my soup?

It must be shredded fresh from the block for the best melt. Do not use pre-shredded bagged cheese because it has an anti caking agent and is horrible at melting right. Also, make sure the liquid is hot enough before adding the cheese and stir constantly for a smooth melt.

How to Thicken Broccoli cheddar soup?

Add in a bit more heavy cream or cheddar cheese over low heat on the stovetop. If you need the opposite, to thin the soup, add in a few splashes of chicken stock.

How to Store and Reheat:

Once the soup cools, store in a sealed container and place in the fridge. Enjoy within 3 days. To reheat, pour into a saucepan until hot or carefully microwave until hot.

Chicken and Broccoli Cheddar Soup

Description

This Chicken and Broccoli Cheddar Soup is creamy, cheesy and packed with veggies and protein. It's one of my favorite soup recipes and is hearty enough to eat for a filling meal. Plus, it's cooked all in one pot and ready in under one hour!

Ingredients

Scale

4 tablespoons salted butter
1/2 cup yellow onion, minced
1 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, peeled and minced
3 tablespoons all purpose flour
2 cups whole milk
2 cups chicken stock
3 cups broccoli florets, remove stems and chop the florets fine
1 large peeled carrot, grated (about 1/3 cup)
1 cup heavy cream
2 cups of hand pulled rotisserie chicken, skin removed
8 ounce block cheddar cheese (sharp or extra sharp), grated

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Instructions

In a large dutch oven or pot with cover, melt the butter over medium low heat. Toss in the onions and salt and pepper and cook for 3-4 minutes, until softened, but not browned, stirring every minute.
Add in the minced garlic and sprinkle in the flour. Use a wooden spoon to stir the mixture until no dry flour is showing (it should combine with the melted butter within a minute).
Slowly pour in the whole milk while stirring the roux (butter flour mixture) at the same time, making sure it all combines into a thick milky texture. Pour in the chicken stock.
Stir in the grated carrot and broccoli, then cover and cook for 15 minutes, stirring halfway through. Note: When you stir, use a wooden spoon and scrape the bottom to make sure the roux isn't sticking.
Pour in the heavy cream and pulled chicken. Cover and cook for another 5 minutes. Make sure the broccoli is fully tender. Add a few minutes covered if needed.
Turn off the heat and sprinkle in the cheddar cheese. Stir until melted. Add a dash of salt and pepper or hot sauce to taste.
Ladle into bowls, serve and enjoy! It's great topped with soup croutons, oyster crackers or even a few parmesan crisps.

Equipment

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Notes

Don't use bagged cheddar cheese. It has an anti-caking agent that doesn't melt well. It's best to shred it yourself from the block.
Stir the milk in slowly and really combine the roux into it without leaving it stuck to the bottom of the pan.
Do not leave this soup simmering on the stovetop for a long time after cooking. The broccoli will start to get mushy and the chicken will continue to pull apart into thin strands, which we don't want.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: soup
Method: stovetop
Cuisine: American