Last night while we were waiting for trick or treaters I made this soup. Although I kind of gave up on the CSA posts, the broccoli, garlic, carrots and onions are from our last box. We really enjoyed our share this year from Driftless Organics and we will definitely be getting a half share again next summer. Both Patrick and I really enjoyed this soup, so it will probably make it on our menu a time or two this winter.
Chicken Cheddar Broccoli Soup
1 lb. boneless skinless chicken breast
6 tbsp. butter, divided
¾ cup onion, chopped
1 cup carrot, chopped or shredded
½ tsp. minced garlic
4 cups small broccoli florets
3 cups low-sodium chicken broth
½ tsp. salt
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper
Heat oven to 400 degrees and bake chicken for 20 minutes.
In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots and garlic to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth and salt. Bring the mixture to a boil, then reduce the heat to a simmer.
In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Add the shredded chicken to the soup. Season with salt and freshly ground pepper to taste.
Adapted From: Annie's Eats