Broccoli Cheddar Chicken Soup

Ingredients

• 600 gbroccoli florets
• 600 gboneless skinless chicken breast
• 1½medium potatoes (Yukon Gold or red)
• 1medium onion
• 1medium carrot
• 1000 mllow-sodium chicken broth
• 290 ml2% milk
• 120 gold cheddar, grated
• 1 tspDijon mustard
• ½ tspsalt
• ½ tspblack pepper
• 2 tspextra-virgin olive oil

Method

1. Dice the onion and carrot and peel and cube the potato.

2. Heat the oil in a large pot over medium heat and cook the onion and carrot, stirring, until soft, about 5 minutes.

   5 min timer

3. Add the broth, potato and whole chicken breasts. Bring to a boil over high heat, then simmer gently over low heat for 15 minutes, until the chicken reaches 74°C (165°F). Lift out the chicken and shred it.

   15 min timer

4. Add the broccoli and simmer over medium heat for 5 minutes until tender.

   5 min timer

5. Blend about half the soup with a stick blender until smooth, leaving some chunks of broccoli.

6. Lower the heat to low and stir in the milk, then add the cheddar a handful at a time with the Dijon, stirring until melted. Do not let it boil or the cheese can turn grainy.

7. Return the chicken, season with the salt and pepper and serve.

Storing and reheating

Keeps 4 days.