Beer Cheese Broccoli (And Chicken) Soup

• 1 (16 ounce) jar ragu double cheese sauce
• 1 (16 ounce) jar ragu classic alfredo sauce
• 1/2 small onion, chopped
• 2 stalks celery, chopped
• 3 cups steamed broccoli, chopped
• 2 cooked chicken breasts, cubed
• 12 ounces beer
• 2 cups milk
• 3 garlic cloves, minced
• 1/4 cup butter
• 1/4 cup flour
• salt
• pepper

1. Whisk together both jars of cheese sauce, beer and milk. Bring to a boil, then simmer for 10 minutes.
2. In a separate small pan, make the roux by melting your butter over medium-low heat and slowly adding in your flour (stirring constantly). Once nice and bubbly and well-mixed, whisk it into the sauce.
3. Then add onion, celery, and garlic. Bring to a boil, then simmer for 20 minutes.
4. Add chicken and broccoli. Simmer for 10 minutes and you are done! Serve with nice crusty bread.

double cheese sauce, classic alfredo sauce, onion, stalks celery, steamed broccoli, chicken breasts, beer, milk, garlic, butter, flour, salt, pepper

Taken from www.food.com/recipe/beer-cheese-broccoli-and-chicken-soup-288473 (may not work)