# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 2 cups fresh broccoli florets, chopped
03 - 1 medium carrot, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Dairy
06 - 2 cups whole milk
07 - 2 cups low-sodium chicken broth
08 - 1.5 cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter
→ Thickeners & Seasonings
10 - 2 tablespoons all-purpose flour
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon paprika
13 - Salt and black pepper to taste
# How to Make It:
01 - In a large pot, melt butter over medium heat. Add onion, carrot, and garlic. Sauté for 4-5 minutes until vegetables are softened.
02 - Sprinkle in flour and stir continuously for 1-2 minutes to form a roux base.
03 - Slowly whisk in chicken broth and milk, ensuring no lumps form.
04 - Add broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10-12 minutes until broccoli is tender.
05 - Stir in cooked chicken and simmer for 5 minutes.
06 - Remove from heat and gradually stir in shredded cheddar cheese until fully melted and smooth.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.
