Ingredients for Beer Cheese Broccoli And Chicken Soup
- 2 (10.75 ounce) jars cheese sauce
- Alfredo Sauce, not specified in recipe
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 4 cups broccoli florets
- 2 cups cooked chicken, shredded or diced
- 12 ounces beer
- 1 cup milk
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- Salt, to taste
- Pepper, to taste
- Crusty bread, for serving
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How to Make Beer Cheese Broccoli And Chicken Soup
- In a large pot, whisk together 2 (10.75 ounce) jars of cheese sauce, 12 ounces of beer, and 1 cup of milk.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
- While the cheese sauce simmers, prepare the roux in a separate saucepan. Melt 4 tablespoons of butter over medium-low heat. Gradually whisk in 1/4 cup of all-purpose flour until smooth and bubbly (about 2-3 minutes).
- Gently whisk the roux into the simmering cheese sauce until fully incorporated.
- Add 1 medium onion (chopped), 2 stalks celery (chopped), and 2 cloves garlic (minced) to the soup.
- Bring the soup back to a simmer and cook for 20 minutes, or until the vegetables are tender.
- Stir in 2 cups of cooked chicken (shredded or diced) and 4 cups of broccoli florets.
- Simmer for another 10 minutes, or until the broccoli is tender-crisp. Season to taste with salt and pepper. Serve hot with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
6g
Fat
60g
Carbs
6g
