Pat your chicken breasts dry. Season both sides GENEROUSLY with salt, onion powder and garlic powder.
Heat your oil in a large skillet on medium high. Cook your chicken on medium low heat for 5 minutes per side (or until internal temperature reaches 165° F. Transfer to a cutting board and let them rest for 5-10 minutes and then cube.
Broccoli Cheddar Soup:
Melt 1 tbs butter in a large pot on medium heat. Add the onion and cook until translucent, 2-3 minutes.
Add remaining 4 tbs butter to the pot and once its melted, sprinkle in the flour. Whisk continuously until completely incorporated, about 1 minute. Add the broth, 1 cup at a time, to the pot, whisking the whole time, until smooth. Repeat this step with all the remaining broth and heavy cream; a little at a time until smooth. Cook for 2 minutes, whisking constantly, eliminating any flour clumps.
Next, stir in the broccoli, carrots and all of the seasonings. Simmer the soup for 10-12 minutes or until the broccoli and carrots are fork tender.
Blend soup using an immersion blender or by transferring the soup to your blender or food processor. Puree to your desired consistency.
Lastly, stir in your cheddar cheese, 1/2 cup at a time, making sure the cheese melts before adding more. Taste soup and adjust seasonings if necessary. Add in the cubed chicken and enjoy!
Notes
Optional: serve with crusty fresh bread and top with freshly cracked black pepper.