Cheesy Broccoli & Chicken Soup

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 (120 g) onion, chopped
• 3 (9 g) garlic cloves, minced
• 1/4 cup (30 g) whole wheat flour
• 3 cups (720 ml) low-sodium chicken broth
• 2 cups (480 ml) low-fat milk
• 10 1/2 oz (300 g) potatoes, diced small
• 10 oz (280 g) chicken breast
• 6 cups (500 g) broccoli, chopped
• 3/4 cup (85 g) sharp cheddar, grated
• 1/2 tsp (1 g) smoked paprika

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Method

1. Soften the onion in the oil in a large pot over medium heat 5 minutes, until soft and clear, add the garlic for a minute, then stir in the flour and cook 1 minute more.
2. Whisk in the broth and milk a little at a time. Add the potatoes and the chicken breast halved lengthwise and simmer gently 12 minutes, until the chicken reads 165°F (74°C), stirring often so the bottom does not catch. Lift it out.
3. Add the broccoli and simmer 6 minutes more, until the potatoes are soft through. Take the pot off the heat, let it stand 5 minutes, then blend a third of it with a stick blender.
4. Stir in the cheddar a handful at a time until it melts, shred the chicken back in and finish with the smoked paprika.