Cheesy Chicken and Broccoli Soup

This cheesy chicken and broccoli soup is a compromise between a full-on cheese bath and a healthy broth base that won’t stretch your waistline.


- Extra-virgin olive oil - Chicken - Onion - Celery diced - Flour - Dry mustard - Smoked paprika - Red pepper flakes - Salt and pepper - Thyme


In a large Dutch oven over medium-high heat, heat 1 tbs oil. Brown the chicken on all sides, 5 to 7 minutes. Remove from pan and set aside.

Add the remaining oil to the pan and cook the onions and celery until soft, 5 to 7 minutes. 

Sprinkle the flour, mustard, paprika, red pepper flakes, and pinch of salt and pepper over top and cook for 1 minute, stirring the whole time. 

Carefully, whisk in a bit of the milk. The flour will quickly absorb it. Whisk in the remaining milk slowly so that no lumps form. When smooth, whisk in the broth, in a slow steady stream. 

Add the potatoes and bring to a boil. Reduce heat to a simmer and cook fork 10 minutes. 

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