Cheesy Chicken Broccoli Soup Rich and Creamy Delight

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups broccoli florets (fresh or frozen)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 0.5 teaspoon paprika
• to taste salt and pepper
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Add the broccoli florets to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the broccoli is tender.
4. Using an immersion blender, blend some of the soup (about half) to create a creamy texture while still keeping some broccoli pieces whole. If you don't have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.
5. Stir in the shredded chicken and heavy cream. Mix well, then add the paprika, and season with salt and pepper to taste.
6. Gradually add the shredded cheddar cheese, stirring constantly until melted and well incorporated.
7. Once the cheese is melted and the soup is heated through, it is ready to serve.