1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
3 cups half-and-half
3 cups chicken stock
1/2 pound fresh broccoli, cut into small pieces
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
1 large chicken breast, oven baked, and shredded
1 tablespoon of Old Bay seasoning
Saute onion in butter.
Add flour and stir using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux).
Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes.
Add the grated cheese; stir until well blended.
Stir in the salt, pepper and nutmeg.
Add chicken to bowls or to soup and serve.