Cheesy Chicken and Broccoli Soup
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
- 3 tbs extra-virgin olive oil
- 1 lbs chicken diced into 1/2" pieces
- 1 onion diced
- 2 - 3 stalks celery diced
- 1/2 cup flour
- 1 tsp dry mustard
- 1/2 tsp smoked paprika
- 1/8 tsp red pepper flakes
- Salt and pepper
- 2 - 3 sprigs fresh thyme
- 4 cups chicken broth low sodium
- 1 cup milk
- 1 - 2 heads broccoli chopped (even dice up the stems)
- 2 Yukon gold potatoes peeled and diced
- 1 1/2 cups shredded cheddar mix in varieties that you have on hand. I used a sharp, Dubliner, and Skelling
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. Add in the thyme (either plucked or as a sprigs to pull out before serving).
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.
Add in the broccoli and the reserved chicken, along with any juices, and cook for another 10 minutes.
Lower heat to medium-low (if a simmer doesn't have you there already) and stir in the cheese. Stir until completely melted.
Serve with a garnish of thyme and more cheese if desired.
Calories: 366kcal | Carbohydrates: 19g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 799mg | Potassium: 547mg | Fiber: 2g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 19.4mg | Calcium: 284mg | Iron: 3.3mg