Broccoli Chicken and Cheese Soup

Ingredients

• 1 teaspoon olive oil
• 1 pound chicken cut into bite sized chunks
• 3 tablespoons butter
• ½ cup diced onions
• ½ cup diced carrots
• 1 large head of broccoli (2-3 cups)
• 4 cups chicken stock
• 2 cups water
• 1 teaspoon salt
• 3 tablespoons flour
• 2 cups half and half
• 2 cups shredded cheddar (I used smoked)

 

 

Instructions

1. Prepare chicken. In a Dutch oven heat oil over medium heat. Add chicken and cook pieces 5-6 minutes or until no longer pink. Remove chicken and set aside.
2. Add butter to the Dutch oven. When butter has melted stir in onions and carrots. Cook for about 5 minutes or until soft. Stir in broccoli, broth, water and salt. Bring to a boil and simmer for about 10 minutes or until broccoli is soft.
3. Break up broccoli into small bits by inserting an immersion blender into the soup. Or, remove about 1 cup of soup and puree in a blender, with the center part of the blender lid to allow steam to escape. Run blender with a clean towel over the lid. Return blended soup to the Dutch oven. Repeat if you prefer.
4. In a measuring cup, combine half and half and flour, whisking until smooth. Stir mixture into soup. Add shredded cheese and stir until cheese has melted. Add in chicken and serve.