▢⅓ cup butter ▢⅓ cup all-purpose flour ▢3 cups half and half ▢3 cups chicken stock ▢2½ cups broccoli florets ▢1 cups matchstick carrots ▢3-4 cups sharp cheddar cheese ▢garlic salt and pepper season to taste

Step : 1

Melt half of the butter with a whisk in a large kettle over medium heat.

Step : 2 

To make a roux, whisk in flour and simmer for a few minutes.

Step : 3

Slowly incorporate half-and-half into the flour mixture while whisking simultaneously. Compost the chicken into the mélange. Cook for approximately 20 minutes, or until the mixture has thickened.

Step : 4

Continue simmering the vegetables, including the broccoli and carrots, for an additional 20 minutes, or until tender.

Step : 5

While stirring, incorporate the cheddar cheese shreds into the vegetable mixture until the cheese softens.

Step : 6

To taste, season with garlic salt and pepper.

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