Cheddar Broccoli Chicken Soup

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 Cheddar Broccoli Chicken Soup tastes a lot like Panera Bread's Broccoli Cheddar but honestly it's better. SO creamy, thick like a chowder, delicious flavors, you can leave out what you don't like or have on hand but I wouldn't as it makes this soup the best soup of all.

What you Need:
1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
1 1/2 cup diced cooked chicken
1/4 cup diced cooked bacon(optional)
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper and some garlic powder to taste

How to Make it:

Make sure all your ingredients are chopped or diced and ready to go in the soup when needed. If using fresh vegetables you might want to pre-cook them just a little before adding to this creamy soup.

Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.

Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes. Do NOT let this BOIL!!

Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Red Lobster Cheddar Bay Biscuits

These biscuits are so tasty, they melt in your mouth, nice and warm and delicious, you don't have to go out to get them. Stay home and enjoy good foods.

What you need:

2 1/2 cups Bisquick baking mix
4 tablespoons cold butter 
1 cup sharp cheddar cheese, grated 
3/4 cup cold whole milk 
1/4 teaspoon garlic powder 
Brush on top
2 tablespoons butter, melted 
1/2 teaspoon garlic powder 
1/4 teaspoon dried parsley flakes 
1 pinch salt 

How to make them:

Preheat oven to 400 degrees. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas. Add cheddar, milk and 1/4 tsp garlic. Mix by hand until combined, but don't over mix. 

Drop 9 equal portions onto greased cookie sheet. Bake for 15-17 minutes or until tops are light brown. Melt 2 tablespoons of butter in a bowl. Stir in 1/2 teaspoon of garlic powder and parsley flakes. Use a pastry brush to spread garlic butter over tops of biscuits.