Ingredients
2 tbsp unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp all-purpose flour
3 cups chicken broth (low-sodium)
1 cup milk or heavy cream
4 cups broccoli florets
1 cup shredded carrots
2 cups cooked rotisserie chicken, shredded
1 cup shredded sharp cheddar cheese
1 tsp Dijon mustard
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Instructions
Heat butter in a large pot over medium heat. Sauté onion until soft, 4-5 minutes. Add garlic, cooking 1 minute more until fragrant.
Stir in flour to create a roux, cooking for 2 minutes until golden.
Gradually whisk in chicken broth, ensuring no lumps form. Bring to a gentle simmer.
Add broccoli, carrots, and shredded chicken. Cook 5-7 minutes until vegetables are tender.
Stir in cheddar cheese and milk/cream, blending until smooth. Add mustard, paprika, salt, and pepper. Simmer 3-5 minutes until thickened.
Notes
Carrots and celery (from the image prompt) are optional additions. For a lighter version, substitute milk for heavy cream. Store in airtight containers for up to 4 days. Flavor improves after a day of resting.
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 280
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg