Ingredients
For the chicken
2 tbsp olive oil
3 chicken breasts
2 tsp garlic powder
2 tsp onion powder
2 tsp kinders cowboy butter seasoning
For the soup
4 tbsp butter
1 yellow onion, diced
2 tbsp minced garlic
¼ cup all purpose flour
3 - 4 crowns of broccoli, chopped
4 carrots, shredded
6 cups chicken broth
2 cups heavy cream
½ tsp garlic powder
½ tsp onion powder
Salt & pepper to taste
24 oz medium cheddar cheese, shredded
Directions
Step 1
Evenly season your chicken breasts on both sides.
3 chicken breasts
2 tsp garlic powder
2 tsp onion powder
2 tsp kinders cowboy butter seasoning
Step 2
In a large pot on medium heat, add your olive oil and your chicken breasts. Cover for five minutes, flip chicken, cover for five more minutes and remove from pot.
2 tbsp olive oil
3 chicken breasts
Step 3
In the same pot, add your butter and diced onion. Sauté for two minutes. Add your garlic and sauté for 1 more minute.
4 tbsp butter
1 yellow onion, diced
2 tbsp minced garlic
Step 4
Mix in your flour, stir for about 2 minutes before adding 2 cups of chicken broth. Stir until smooth.
¼ cup all purpose flour
6 cups chicken broth
Step 5
Add your broccoli and carrots to the pot, cover for about 5 minutes.
3 - 4 crowns of broccoli, chopped
4 carrots, shredded
Step 6
Once your broccoli is starting to get soft, you can add your 4 remaining cups of chicken broth and heavy cream.
6 cups chicken broth
2 cups heavy cream
Step 7
Add your seasoning.
½ tsp garlic powder
½ tsp onion powder
Salt & pepper to taste
Step 8
Shred chicken breasts and return to pot.
Step 9
Now you can slowly start adding your cheddar cheese. I recommend shredding it yourself but pre-shredded also works. Keep your heat on medium-low. Don’t let it boil too fast or your cheese can clump up.
24 oz medium cheddar cheese, shredded
Step 10
Serve with garlic bread and enjoy!
