Ingredients
- 4 Cups Broccoli Florets
- 1/2 Cup Julienne Carrots (or 1 carrot, shredded)
- 3/4 Cup Shredded Cheese
- 1 Cup Whole Milk
- 2 Cups Chicken Broth (or Vegetable Broth)
- 1 Small Onion (- chopped)
- 2 Tbsp salted butter
- 2 Tbsp Flour (- Gluten Free Flour also works!)
- 3/4 Cup Chicken Breast (- Cooked and Chopped)
Instructions
- Place broccoli in a microwave safe bowl. Heat on high for about 5 minutes to melt ice and florets start to tender.
- Melt butter in saucepan over medium heat. Add in onion and carrots. Continue heating until vegetables begin to turn tender and clear.
- Gradually add in flour, forming a roux.
- First stir in milk, then stock, bringing to a boil. Reduce heat.
- Add in broccoli, chicken, and cheese. Cook 5-10 minutes until cheese is completely melted.
Notes
You can modify this recipe to meet your macro needs. As shown, this recipe is approximately
275 calories
17F, 11C, 21P
There are 3 cups of liquid that you can mix and match.
Want something lighter? Use less milk and more broth.
Want something creamier? Use more milk, less broth.
Want something fatty and indulgent? Use Half and Half instead of milk.
Adjust for your tastes but be aware of what you are adding to adjust your macros.
Tried this recipe?Mention @Christine.KSmith or tag #FBFFood!
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