Chicken Broccoli Cheddar Soup

Sauté onion: In a large pot, melt butter over medium heat. Add onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook for 30 seconds to 1 minute more.

Make a roux: Sprinkle in the flour and stir constantly for about 1 minute to remove the raw flour taste.

Add liquids: Gradually whisk in the chicken broth, a little bit at a time, until smooth. Add milk and cream, whisking to combine. Bring to a gentle simmer, stirring often, until the mixture starts to thicken (about 5 minutes).

Add broccoli: Stir in the frozen broccoli florets. Simmer uncovered for about 10 minutes, or until tender. You can gently mash some pieces for a thicker texture if you like.

Add chicken and cheese: Stir in the pre-cooked shredded chicken, 2 cups of cheddar cheese, salt, pepper, and mustard powder. Reduce heat to low and stir until cheese is melted and soup is creamy.

Taste and serve: Taste and adjust seasoning as needed. Ladle into bowls and top with the remaining cheddar cheese. Serve with crusty bread or warm rolls.