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Ingredients:
• 2 chicken breasts, cooked and shredded
• 4 cups broccoli florets
• 1 cup shredded cheddar cheese
• 2 cups chicken broth
• 2 cups milk (or half-and-half for a creamier texture)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp butter
• 2 tbsp flour (for thickening)
• Salt and pepper to taste
• Optional: 1 tsp paprika or cayenne for a bit of spice
Instructions:
1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add chopped onion and garlic, and sauté until softened.
2. Make a Roux: Stir in the flour and cook for 1-2 minutes to create a roux, which will thicken the soup.
3. Add Broth and Milk: Gradually whisk in the chicken broth and milk, stirring constantly until the mixture begins to thicken.
4. Cook the Broccoli: Add the broccoli florets and let them simmer until tender (about 10 minutes).
5. Add Cheese and Chicken: Stir in shredded cheddar cheese until melted, then add the cooked, shredded chicken. Season with salt, pepper, and any optional spices.
6. Simmer: Allow the soup to simmer for a few minutes to meld the flavors, stirring occasionally.
7. Serve: Enjoy with a sprinkle of extra cheddar or serve with crusty bread.
This soup is hearty and comforting, perfect for a cold day!