Broccoli Potato Cheese Soup over Grilled Chicken

Broccoli Potato Cheese Soup (over Grilled Chicken)

This is so filling & delicious! You're going to LOVE it!!

4-6 grilled chicken breasts
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter (I use unsalted)
2 tbsp flour (whole wheat)
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small (red skin/yellow potatoes do great!)
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces (I get frozen, then thaw in microwave first)
1-3/4-2 cups 2% shredded sharp cheddar

Directions:

Chop onion, carrot, celery, garlic in a chopper or mini food processor.

In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar cheese, stir well and remove from heat.

Serve over chopped grilled chicken. We seasoned with just ground black pepper & some Himalayan Sea Salt.



(thanks to skinnytaste.com for the soup idea!)