Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 6 cups (1.4 liters) chicken broth, low sodium preferred
  • 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
  • 4 cups (about 1 head) fresh broccoli florets, cut into bite-sized pieces
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) shredded cheddar cheese (optional)
  • 1/4 cup (30g) all-purpose flour
  • Salt and freshly ground black pepper to taste
  • Pinch of dried thyme (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  2. Add the flour to the vegetables, stirring until the flour is completely coated in the oil. Cook for 1 minute.
  3. Gradually whisk in the chicken broth to avoid lumps. Add thyme (if using). Bring to a simmer.
  4. Add broccoli florets. Simmer until broccoli is tender-crisp, about 8-10 minutes.
  5. Stir in the shredded chicken. Heat through.
  6. Reduce heat to low. Stir in heavy cream and cheddar cheese (if using). Do not boil. Stir until cheese is melted and smooth.
  7. Season with salt and pepper to taste. Serve hot.