Here's what you'll need
Chicken Broccoli Cheddar Soup
1 stick of butter
3 cups chicken broth
12 oz sharp cheddar cheese
2 cups of chopped broccoli, fresh or frozen
1/3 cup flour
1 onion, diced
4 cups milk
2 to 3 cups of chicken(I used my leftovers from my Lemon, Rosemary, Thyme roasted chicken)
Begin by melting your stick of butter in a stockpot. Add your diced onions (oops, I forgot to photograph this part because I went into auto-pilot cooking mode), and cook until translucent. Add flour to create a roue. Mix together and begin to gradually add chicken stock, whisking as you add this to create a thick sauce.
Continue to add the remaining chicken stock then incorporate the milk and simmer.
Cut your cheese up in cubes to make it melt faster.
Chop your broccoli. I used frozen and quickly ran my knife through it to create smaller bite size pieces.
Add the chicken to the roue mixture.
Slowly whisk the cheese into the sauce as it is melting.
Add the broccoli and chicken.
Season with salt and pepper to taste. Simmer 10 minutes.