Broccoli, Chicken & Cheddar Soup
Time to warm up with a soup recipe! This is an easy soup and gets better each day!
1 pound fresh or frozen broccoli (use more or less to your liking)
4 tablespoons unsalted butter
2/3 cup chopped onion
1 cup carrots shredded or julienned (I used my garden carrots from the fall)
1/2 cup flour
2 cups half and half
6 cups organic chicken broth
2 large chicken breasts, cooked and cubed
1/4 teaspoon garlic powder
1/2 teaspoon or more of freshly ground black pepper
1/2 to 1 teaspoon salt
1 left over Parmasean rind (optional– I always keep one in the freezer to add to soups)
2 cups shredded mild Cheddar cheese (or combination of sharp and mild)
1/2 block of Chipotle blend cheese (about 1/2 cup– I had it left over in the fridge and decided to add it–yummy)
1/2 teaspoon fresh nutmeg (go ahead and use pre-ground if you don’t have the whole nutmeg. You must really try to use whole nutmeg, it is so much more intense. Just keep in the freezer.
Saute the onion in the butter. add flour and using a whisk over medium heat stir until all combined well. Stir constantly and add the chicken broth. Bring to a slight boil to thicken, then turn down to medium low. Add 2 cups of half and half.
Add the broccoli, carrots and cook until broccoli is tender.
Add the chicken. Add the cheese and keep stirring until all melted. Add the nutmeg.
Adjust salt and pepper as needed. Serve hot!